If you’re looking to add a burst of flavorful inspiration to your cooking repertoire, look no further than some mouthwatering pork stew meat recipes with a Chinese twist. The savory and aromatic flavors of Chinese cuisine perfectly complement the tender and rich pork stew meat, creating a medley of tastes that will surely satisfy your taste buds. From classic dishes like Braised Pork Belly to spicy Kung Pao Pork, these recipes are guaranteed to transport you to the vibrant streets of China with every bite. So grab your apron and get ready to embark on a culinary journey filled with deliciousness!
Classic Chinese Braised Pork Belly
This classic Chinese dish is a melt-in-your-mouth delicacy that will leave you craving for more. The succulent pork belly is braised to perfection, resulting in a rich and flavorful dish that is sure to impress your friends and family.
Ingredients
- 1 pound of pork belly, skin on
- 3 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 2 tablespoons of sugar
- 2 tablespoons of Shaoxing wine
- 3 cloves of garlic, minced
- 1 piece of ginger, sliced
- 3 green onions, chopped
- 2 cups of chicken broth
Instructions
- Blanch the pork belly in boiling water for 3 minutes to remove any impurities.
- Cut the pork belly into bite-sized pieces.
- Heat some oil in a pan and add the pork belly. Fry until it turns golden brown.
- In a separate bowl, mix together the soy sauce, dark soy sauce, sugar, and Shaoxing wine.
- Pour the sauce over the pork belly and stir well to ensure each piece is coated.
- Add the minced garlic, ginger, and green onions to the pan.
- Pour the chicken broth into the pan, making sure the liquid covers the pork belly.
- Cover the pan and simmer for 1 to 1.5 hours on low heat until the pork is tender and the sauce has thickened.
- Serve hot and enjoy!
Tips and Variations
- For an extra layer of flavor, you can add star anise or cinnamon sticks to the braising liquid.
- If you prefer a slightly sweeter dish, you can add more sugar to the sauce.
- If you find the sauce too thick, you can add more chicken broth to thin it out.
- Serve the braised pork belly with steamed rice and some stir-fried veggies for a complete and satisfying meal.
Sweet and Sour Pork
Sweet and sour pork is a classic Chinese dish that is loved by many for its perfect balance of flavors. The tender pieces of pork are coated in a tangy and slightly sweet sauce, creating a dish that is both delicious and comforting.
Ingredients
- 1 pound of pork stew meat, cut into bite-sized pieces
- 1/4 cup of ketchup
- 3 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of cornstarch
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- Pineapple chunks (optional)
Instructions
- In a bowl, mix together the ketchup, rice vinegar, soy sauce, sugar, and cornstarch to make the sweet and sour sauce.
- Heat some oil in a pan and add the pork stew meat. Cook until it is browned on all sides.
- Add the bell pepper, onion, and pineapple chunks (if using) to the pan and cook for a few minutes until they are slightly softened.
- Pour the sweet and sour sauce over the pork and vegetables, stirring well to coat everything.
- Cook for an additional 5-7 minutes, until the sauce has thickened and the pork is cooked through.
- Serve hot over steamed rice and enjoy!
Tips and Variations
- For a healthier version, you can bake the pork stew meat in the oven instead of frying it.
- Add some extra vegetables to the dish, such as carrots or snow peas, to increase the nutritional value.
- For a spicier kick, add some chili flakes or diced chili peppers to the sauce.
- Experiment with different fruits in the dish, such as mango or lychee, to add a unique twist.
Spicy Sichuan Pork Stew
If you’re a fan of spicy food, then this Sichuan pork stew is just for you. The combination of Sichuan peppercorns and chili peppers gives this dish a fiery kick that is truly addictive. Prepare your taste buds for a flavor explosion!
Ingredients
- 1 pound of pork stew meat, cut into cubes
- 2 tablespoons of Sichuan peppercorns
- 4 dried chili peppers
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 piece of ginger, sliced
- 2 green onions, chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of chili bean sauce
- 1 tablespoon of sugar
- 1 cup of chicken broth
Instructions
- In a dry pan, toast the Sichuan peppercorns and dried chili peppers until fragrant. Remove from the pan and grind them into a powder using a mortar and pestle or a spice grinder.
- Heat some oil in a pot and add the minced garlic, ginger, and green onions. Cook until fragrant.
- Add the pork stew meat to the pot and cook until it is browned on all sides.
- Mix together the soy sauce, chili bean sauce, sugar, and the ground Sichuan peppercorns and chili peppers. Pour the mixture over the pork and stir well to coat.
- Pour the chicken broth into the pot, making sure the liquid covers the pork.
- Cover the pot and simmer for 1.5 to 2 hours on low heat until the pork is tender and the flavors have melded together.
- Serve hot with steamed rice and enjoy the fiery goodness!
Tips and Variations
- Adjust the amount of chili peppers and Sichuan peppercorns according to your spice tolerance.
- If you can’t find chili bean sauce, you can substitute it with chili paste or chili oil.
- Serve the Sichuan pork stew with some steamed buns or rice noodles for a satisfying meal.
- Garnish the dish with some chopped cilantro for added freshness.
Pork and Mushroom Stew
If you’re looking for a hearty and comforting stew, look no further than this pork and mushroom stew. The tender pork and earthy mushrooms are cooked in a rich and flavorful broth, creating a dish that is perfect for chilly nights.
Ingredients
- 1 pound of pork stew meat, cut into cubes
- 8 ounces of mushrooms, quartered
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tablespoons of tomato paste
- 4 cups of beef broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
Instructions
- Heat some oil in a pot and add the diced onion and minced garlic. Cook until they are softened.
- Add the pork stew meat to the pot and brown it on all sides.
- Stir in the tomato paste and cook for a minute until it is fragrant.
- Add the mushrooms, carrots, and celery to the pot and mix well.
- Pour in the beef broth, dried thyme, and dried rosemary. Season with salt and pepper to taste.
- Bring the stew to a simmer and cook for 1.5 to 2 hours on low heat until the pork is tender and the flavors have melded together.
- Serve hot with some crusty bread or mashed potatoes and enjoy the comforting goodness!
Tips and Variations
- If you prefer a thicker stew, you can mix some cornstarch with water and add it to the pot towards the end of cooking to thicken the broth.
- Feel free to add other vegetables to the stew, such as peas or green beans, depending on your preferences.
- You can also add some red wine to the stew for an extra depth of flavor.
- Garnish the dish with some fresh parsley or thyme for a burst of freshness.
Hong Shao Rou (Red Braised Pork)
Hong Shao Rou, or red braised pork, is a classic Chinese dish that is often enjoyed during special occasions. The pork is braised in a savory and slightly sweet sauce until it becomes tender and succulent. Prepare to be delighted by the irresistible aroma and flavors of this dish.
Ingredients
- 1 pound of pork stew meat, cut into cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of sugar
- 2 tablespoons of soy sauce
- 2 tablespoons of Shaoxing wine
- 3 cloves of garlic, minced
- 1 piece of ginger, sliced
- 2 green onions, chopped
- 2 cups of water
Instructions
- Heat some oil in a pan and add the minced garlic, ginger, and green onions. Cook until fragrant.
- Add the pork stew meat to the pan and brown it on all sides.
- In a separate bowl, mix together the sugar, soy sauce, and Shaoxing wine until the sugar has dissolved.
- Pour the sauce over the pork and stir well to coat.
- Add the water to the pan, making sure the liquid covers the pork.
- Cover the pan and simmer for 1.5 to 2 hours on low heat until the pork is tender and the sauce has thickened.
- Serve hot over steamed rice and enjoy the comforting flavors!
Tips and Variations
- For an extra layer of flavor, you can add some star anise or cinnamon sticks to the braising liquid.
- If you prefer a sweeter dish, you can add more sugar to the sauce.
- You can also experiment with different types of alcohol, such as rice wine or dry sherry, in place of the Shaoxing wine.
- Garnish the dish with some chopped green onions or cilantro for a pop of color.
Peking Pork Stew
Peking pork stew, also known as Lu Rou Fan, is a popular dish in Beijing cuisine. The tender pieces of pork belly are cooked in a rich and aromatic sauce, resulting in a dish that is both comforting and satisfying. Get ready to indulge in this delicious traditional Chinese dish.
Ingredients
- 1 pound of pork stew meat, cut into cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 2 tablespoons of sugar
- 2 tablespoons of Shaoxing wine
- 3 cloves of garlic, minced
- 1 piece of ginger, sliced
- 2 green onions, chopped
- 2 cups of chicken broth
Instructions
- Heat some oil in a pan and add the minced garlic, ginger, and green onions. Cook until fragrant.
- Add the pork stew meat to the pan and brown it on all sides.
- In a separate bowl, mix together the soy sauce, dark soy sauce, sugar, and Shaoxing wine until well combined.
- Pour the sauce over the pork and stir well to coat.
- Add the chicken broth to the pan, making sure the liquid covers the pork.
- Cover the pan and simmer for 1.5 to 2 hours on low heat until the pork is tender and the sauce has thickened.
- Serve hot over steamed rice and savor the flavors of this traditional Beijing dish.
Tips and Variations
- For some additional richness, you can add a few pieces of dried tofu or hard-boiled eggs to the stew towards the end of cooking.
- You can adjust the amount of soy sauce and sugar according to your taste preferences.
- Serve the Peking pork stew with some pickled vegetables or a side of steamed greens for a well-rounded meal.
- Sprinkle some sesame seeds or chopped green onions on top for added visual appeal.
Five Spice Braised Pork
This aromatic and flavorful dish features the perfect balance of sweet, savory, and fragrant flavors. The combination of five spice powder and other key ingredients gives the braised pork a unique and irresistible taste. Get ready to fill your kitchen with delightful aromas!
Ingredients
- 1 pound of pork stew meat, cut into cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 2 tablespoons of Shaoxing wine
- 2 tablespoons of sugar
- 1 teaspoon of five spice powder
- 3 cloves of garlic, minced
- 1 piece of ginger, sliced
- 2 green onions, chopped
- 2 cups of water
Instructions
- Heat some oil in a pan and add the minced garlic, ginger, and green onions. Cook until fragrant.
- Add the pork stew meat to the pan and brown it on all sides.
- In a separate bowl, mix together the soy sauce, hoisin sauce, Shaoxing wine, sugar, and five spice powder until well combined.
- Pour the sauce over the pork and stir well to coat.
- Add the water to the pan, making sure the liquid covers the pork.
- Cover the pan and simmer for 1.5 to 2 hours on low heat until the pork is tender and the flavors have melded together.
- Serve hot over steamed rice and let the enticing aromas and flavors transport you to culinary bliss!
Tips and Variations
- You can add some diced bell peppers or carrots to the dish for added texture and color.
- Feel free to adjust the amount of five spice powder according to your taste preferences.
- Serve the five spice braised pork with some steamed buns or stir-fried vegetables for a complete and satisfying meal.
- Garnish the dish with some chopped green onions or cilantro for an extra pop of freshness.
Steamed Pork with Black Bean Sauce
Steamed pork with black bean sauce is a delicious and healthy Chinese dish that is full of flavor. The tender pork is marinated in a flavorful black bean sauce and then steamed to perfection. Get ready to enjoy a dish that is both satisfying and nutritious.
Ingredients
- 1 pound of pork stew meat, cut into cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of fermented black beans, rinsed and mashed
- 2 cloves of garlic, minced
- 1 piece of ginger, sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 1 green onion, chopped
Instructions
- In a bowl, mix together the mashed black beans, minced garlic, ginger, soy sauce, oyster sauce, sugar, and sesame oil.
- Add the pork stew meat to the bowl and toss well to coat. Let it marinate for at least 30 minutes.
- Heat some oil in a pan and add the marinated pork, along with the marinade. Cook until the pork is browned on all sides.
- Transfer the pork to a heatproof dish and cover it with foil.
- Steam the dish over high heat for 30-40 minutes until the pork is cooked through and tender.
- Carefully remove the dish from the steamer and garnish with chopped green onions.
- Serve hot with steamed rice and savor the delicate flavors of this steamed pork dish.
Tips and Variations
- If you don’t have a steamer, you can also cook the dish in a covered dish in the oven at a low temperature.
- Serve the steamed pork with some stir-fried vegetables or a side of steamed greens for a balanced meal.
- For an extra kick of heat, you can add some diced chili peppers or chili flakes to the marinade.
- Sprinkle some toasted sesame seeds on top for added texture and flavor.
Sichuan Mapo Tofu with Pork
Sichuan Mapo Tofu is a beloved dish in Sichuan cuisine known for its fiery and numbing flavors. This version includes pork stew meat, adding an extra layer of richness to the dish. Brace yourself for the bold flavors and addictive spiciness of this iconic Chinese dish.
Ingredients
- 1/2 pound of pork stew meat, minced
- 1 block of tofu, cut into small cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of Sichuan doubanjiang (fermented chili bean paste)
- 2 cloves of garlic, minced
- 1 piece of ginger, minced
- 2 green onions, chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of Sichuan peppercorns, toasted and ground
- 1 cup of chicken broth
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Salt to taste
Instructions
- Heat some oil in a pan and add the minced garlic, ginger, and green onions. Cook until fragrant.
- Add the pork stew meat and cook until it is browned.
- Push the pork to one side of the pan and add the doubanjiang to the other side. Stir-fry it for a minute until the oil turns red and the aroma is released.
- Mix the pork with the doubanjiang, and then add the tofu cubes to the pan. Gently stir to combine everything.
- Add the soy sauce, Shaoxing wine, ground Sichuan peppercorns, and chicken broth to the pan. Bring the mixture to a simmer and cook for a few minutes.
- Stir in the cornstarch slurry to thicken the sauce. Season with salt to taste.
- Serve hot over steamed rice and brace yourself for the explosion of flavors in every bite!
Tips and Variations
- Adjust the amount of Sichuan peppercorns according to your spice tolerance. Increase or decrease as desired.
- Add some chopped green onions or cilantro as a garnish for added freshness.
- If you prefer a milder version, you can reduce the amount of doubanjiang or use a milder chili paste in its place.
- Serve the Sichuan Mapo Tofu with some steamed buns or rice noodles for a complete and satisfying meal.
Stir-Fried Pork with Garlic Sauce
This quick and easy stir-fried pork dish is packed with the flavors of garlic and soy sauce. The tender slices of pork are stir-fried until perfectly cooked and then tossed in a savory garlic sauce. Get ready to enjoy a delicious and fuss-free meal that can be whipped up in no time.
Ingredients
- 1 pound of pork stew meat, sliced
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/4 cup of chicken broth
- Salt and pepper to taste
Instructions
- Heat some oil in a pan or wok and add the minced garlic. Cook until fragrant.
- Add the sliced pork to the pan and stir-fry until it is browned and cooked through.
- In a small bowl, mix together the soy sauce, oyster sauce, sugar, and chicken broth.
- Pour the sauce over the pork and stir well to coat.
- Cook for an additional minute until the sauce has thickened and everything is well combined.
- Season with salt and pepper to taste.
- Serve hot over steamed rice and enjoy this quick and flavorful stir-fried pork dish!
Tips and Variations
- Feel free to add some sliced bell peppers or snap peas to the stir-fry for added crunch and color.
- For some extra heat, you can add a dash of chili oil or some dried chili flakes to the sauce.
- Serve the pork with some steamed broccoli or bok choy for a well-balanced meal.
- Garnish the dish with some thinly sliced green onions for a burst of freshness.
In conclusion, these Chinese pork stew meat recipes offer a wide variety of flavors and cooking styles to choose from. Whether you prefer something spicy and aromatic or sweet and savory, there is a dish to suit every taste. From the classic braised pork belly to the bold flavors of Sichuan Mapo Tofu, these recipes will surely satisfy your cravings for authentic Chinese cuisine. So gather your ingredients, put on your apron, and get ready to embark on a culinary adventure in your own kitchen. Enjoy!
