A classic Sichuan dish, spicy Chungking pork coats tender slices of pork in a fragrant, spicy brown sauce scented with ginger and garlic.
Named for Chongqing (often romanized as Chungking), a major city in Sichuan province, this dish is sometimes called “twice-cooked pork” because the traditional method begins by poaching the meat and finishes by stir-frying it. This version streamlines that technique without sacrificing flavor by skipping the initial poach and stir-frying the pork directly for a faster, equally tasty result. —Helen Chen
LC Spice-Ometer Note
Sichuan cuisine is known for bold, tongue-numbing heat. This recipe is a touch milder than many classic Sichuan preparations, but it still delivers bright, peppery spice. Adjust the crushed red pepper to suit your heat preference.
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If you make this spicy Chungking pork or any dish on LC, consider leaving a review, a star rating, and a photo in the comments. I love hearing from you. –David
Spicy Chungking Pork
Ingredients
- 3/4 pound pork tenderloin
- 2 teaspoons Chinese rice wine or dry sherry
- 4 teaspoons cornstarch
- 2 tablespoons fermented black beans, coarsely chopped
- 1 teaspoon crushed red pepper, or to taste
- 3 tablespoons hoisin sauce
- 2 teaspoons dark soy sauce
- 4 tablespoons canola oil
- 1/2 pound green cabbage, cut in 1 1/2-inch chunks (about 3 cups)
- 1 medium red bell pepper, cored and cut into 1 1/2-inch chunks
- 3 slices unpeeled ginger
- 2 garlic cloves, crushed with the side of a knife and peeled
Instructions
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Slice the tenderloin crosswise into 1/8-inch-thick slices. (Briefly firming the pork in the freezer for 10 minutes can make slicing easier.) In a medium bowl, whisk the rice wine and 2 teaspoons of the cornstarch until smooth. Add the pork and toss to coat. In a separate small bowl, dissolve the remaining cornstarch in 1/4 cup water.
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In a small bowl, mix the fermented black beans with the crushed red pepper. In another small bowl, combine the hoisin sauce and dark soy sauce.
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Heat 2 tablespoons of oil in a wok or large skillet over high heat until hot but not smoking. Add the cabbage; it should sizzle. Stir-fry about 3 minutes, then add the red bell pepper and cook 2 minutes more. The cabbage may take on some color. Transfer the vegetables to a plate.
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Add the remaining 2 tablespoons oil to the wok and heat over high. Add the ginger and garlic and stir until they sizzle and the oil is fragrant—do not let them brown. Stir the pork to redistribute the coating, add it to the wok, and cook, stirring briskly, until the pork is no longer pink, about 2 to 3 minutes.
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Add the black bean and chile mixture and stir to combine. Pour in the hoisin-soy mixture and mix well. Return the vegetables to the pan and toss to coat. Add the dissolved cornstarch and stir for about 30 seconds to thicken the sauce. Remove and discard the ginger and garlic slices if you prefer. Serve immediately.
Adapted From
Easy Chinese Stir-Fries
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Nutrition
Nutrition information is estimated and should be used as an approximation.
Recipe Testers’ Reviews
Only a portion of tested recipes make it onto the site; this dish passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval.
Jackie Gorman
This recipe reminded me how quick and rewarding a stir-fry can be. Using pork tenderloin makes the dish fast-cooking and succulent; it’s an excellent option for weeknight meals and a good reason to keep the wok handy.
Melissa Maedgen
A simple, quick, and flavorful stir-fry that’s ideal for a weeknight dinner. The recipe calls for standard smooth green cabbage (not Napa or bok choy); Savoy works as a similar substitute. I froze the tenderloin briefly for easier slicing and cooked the vegetables until crisp-tender. The result was well balanced—not too saucy or sweet—with a pleasant spicy kick. Adjust the chile flakes to control the heat.