Chinese pork recipes and dishes

Chinese pork recipes are always popular. Pork is cheap, It is used in many different dishes as mince. A typical local styled noodle soup will almost always contain pork mince. Dumplings can contain pork. Thus on this page we explore the Chinese pork dishes, starting with a specialty of Yangshuo: Kou Rou. Sweet and sour pork are other popular and easy to make dishes. Other Chinese pork recipes can include Mu Shu pork and dumplings.

Kou Rou

Kou Rou is another special kind of food in Yangshuo based on stew pork belly.

Ingredients

• 1 piece of pork belly, about 200g
• 1 small cinnamon stick, about 5cm long
• 1 star anise
• 6-8 cloves
• 4 cloves garlic
• 4 shallots
• 1 small pieces rock sugar, 10g

Seasoning

• 1 tb oyster sauce
• 1 tb light soy sauce
• 1 tb dark soy sauce
• 1/2 tb cooking wine

Method

• Wash, clean and trim the pork belly then marinate it with the seasoning, cinnamon stick, star anise, cloves, garlic and shallot for at least 2 hours or overnight.
• Preheat a small claypot with some 1 tablespoon of oil and sauté 3 cloves of garlic and rock sugar to fragrant then add in pork belly and the marinade juice and sauté on medium heat for 1 minute then turn it over.
• Add in 1 - 2 tablespoons of water and let it simmer on very low heat for 30 - 45 minutes, check occasionally to see with if the sauce dried out before the meat is tender, add in extra tablespoons of water and continue to simmer.
• When done, dish up and cut into serving size and serve together with steam plain bun and lettuce.

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Steamed pork dumplings

Ingredients

• 100 g pork and finely chopped as ground meat.
• 30 g mushroom, 20 g black fungus, 4 piece spring onion. Chop all to in small pieces to ground paste.
• Season the filling with 1 teaspoon oil, mix with all the vegetables, then add a few drops of sesame oil, 1/4 teaspoon ground peppers, a pinch of sugar and 1 teaspoon salt.

Cooking Method

• Oil the bamboo steamer, then put the dumplings in the steamer
• Put the steamer on top of boiling water, keep the water cooking for 10 minutes
• Serve with black vinegar, soy sauce and chili sauce.

Sweet and Sour Pork

The Sweet and sour pork recipe we offer here is exactly the recipe as you will make if you follow the cooking class in Cloud 9. This recipe was made by Linda Liang, master chef of Cloud 9.

Ingredients

• 200 g pork fillet fine thin sliced and seasoned with 1/3 ts salt and 1/2 ts oil, 1/2 ts rice wine and 1 ts  curst powder
• Make the coat: 5 ts corn starch, one egg yok, 2 ts water.
• 20 g pineapple sliced, 20 g cucumber, take seeds of in diamonds, one tomato, take out the seeds and cut in diamonds.

Cooking method

• Put the pork in the coat and mix together
• Heat 500 oil to 180°C, then piece by piece put the pork in, low heat to deep friend it until the pork becomes golden brown in color (around 3 minutes)
• Make the sweet and sour sauce: 5 ts sugar, 4 ts vinegar, 2 tb tomato sauce. Heat 1 ts oil, put all the sauce in (taste the sauce if the flavor if ok for you)
• Put in all vegetable, then put some corn starch water to thicken the sauce with high heat.
• Turn of the heat and add the pork.

Mu Shu Pork

Ingredients

• 1/3 c Dry lily flower
• 1/4 ts Salt
• 1/2 c Tree ears*
• 1/4 ts Freshly ground pepper
• 2 tb Peanutoil or more
• 2 Green onions; cut into 1-in
• 1/2 c Pork; uncooked, shredded

Pao bin: (thin pancakes)

• 2 Eggs; well beaten
• 2 c Flour
• 2 c Chinese cabbage; shredded
• 3/4 c Boiling water (actually 3/4
• 1/3 c Water chestnuts; chopped

Additional flour

• 1 ts Garlic; minced
• 2 tb Sesame oil
• 2 ts Soy sauce

Preparation

Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop. Heat wok. When it's very hot, add peanut oil.

Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork. Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes.

Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning.

Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.

Pao Bin (thin pancakes): If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball.

Transfer to small bowl, cover with damp towel and let stand 15 minutes. If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball.

Place in small bowl, cover with damp towel and let stand 15 minutes. Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick.

Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles. Brush half of the circles with sesame oil. Place each un-oiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible. Place un-greased 8-inch skillet over high heat to warm.

Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve.

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