14 Tender Chinese Recipes with Pork

Craving something cozy? These 14 tender Chinese pork recipes are perfect for weeknight dinners or weekend feasts. From silky braised pork belly to quick stir-fries, each dish promises melt-in-your-mouth goodness. Ready to wok and roll?

Braised Pork Belly (Hong Shao Rou)

Forget everything you thought you knew about pork belly—this Hong Shao Rou is about to become your new obsession. It’s sweet, savory, and sticky in all the right ways, like a hug in a bowl but with way more soy sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

Pork

• 1 ½ lbs skin-on pork belly, cut into 1-inch cubes

Aromatics

• 4 slices fresh ginger, about ¼ inch thick
• 3 whole star anise
• 2 scallions, cut into 2-inch pieces

Sauce

• 2 tbsp rich, dark soy sauce
• 2 tbsp regular soy sauce
• 2 tbsp brown sugar (or rock sugar)
• 1 cup low-sodium chicken broth
• 2 tbsp aromatic rice wine (like Shaoxing)

Instructions

1. Blanch the pork belly cubes in boiling water for 3 minutes, then drain and rinse under cold water to remove impurities.
2. In a heavy-bottomed pot, heat 1 tablespoon oil over medium-high heat. Add ginger slices and star anise; cook for 30 seconds until fragrant.
3. Add the pork belly and sear until lightly browned on all sides, about 5 minutes.
4. Pour in dark soy sauce, regular soy sauce, brown sugar, chicken broth, and rice wine. Add scallion pieces. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 60-75 minutes, until pork is tender. (Tip: Skim off excess fat halfway for a cleaner taste.)
6. Uncover, increase heat to medium, and cook for 10 minutes, stirring occasionally, until sauce thickens to a glaze. (Tip: The sauce should coat the pork like a sticky candy—watch it closely to avoid burning.)
7. Serve immediately over steamed rice or fluffy bread.

Whether you spoon it over steamed jasmine rice or tuck it into a fluffy bao bun, each bite delivers layers of savory-sweet goodness. The meltingly tender pork with its lacquered finish will have you reaching for seconds before you've finished the first.

Sweet and Sour Pork Tenderloin

Nothing says 'dinner winner' like crispy, golden pork tenderloin glazed in a tangy-sweet sauce that'll have you licking your plate clean. This sweet and sour sensation is the perfect weeknight hero—fast, fun, and fabulously flavorful!

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Pork

• 1 lb juicy pork tenderloin, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 2 farm-fresh eggs, beaten
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable oil, for deep-frying

For the Sauce

• 1/2 cup high-quality ketchup
• 1/4 cup rice vinegar
• 1/3 cup packed light brown sugar
• 2 tablespoons low-sodium soy sauce
• 1/4 cup unsweetened pineapple juice
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. Cut the pork tenderloin into 1-inch cubes for even cooking.
2. In a shallow bowl, whisk together cornstarch, flour, salt, and pepper.
3. Beat the eggs in a separate bowl until frothy.
4. Dip each pork cube into the beaten eggs, then coat thoroughly in the flour mixture—shake off excess.
5. Heat vegetable oil in a deep pot to 350°F (use a thermometer for accuracy).
6. Fry the pork in small batches (don't overcrowd) for 3–4 minutes until golden and crispy. Tip: Double-fry for extra crunch—fry once, rest 2 minutes, then fry again 1 minute.
7. Transfer fried pork to a paper-towel-lined plate to drain.
8. In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, pineapple juice, minced garlic, and grated ginger.
9. Whisk sauce over medium heat until it comes to a gentle simmer.
10. Add the cornstarch slurry and whisk continuously until sauce thickens, about 1 minute.
11. Toss the crispy pork in the warm sauce until evenly coated. Serve immediately.

You'll get that perfect crunch with every bite—crispy outside, tender inside—all coated in a glossy, addictive sauce. Serve over steamed jasmine rice with a sprinkle of sesame seeds and green onions for a restaurant-worthy finish.

Clear Simmered Pork Ribs

Pour yourself a glass of something crisp, because these Clear Simmered Pork Ribs are about to become your new low-key obsession. We're talking fall-off-the-bone tender meat in a light, gingery broth that's basically a hug in a bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

• 2 lbs pork spare ribs, cut into individual ribs
• 1 large knob fresh ginger (about 3 inches), thinly sliced
• 4 bunches fresh scallions, white and green parts separated, whites smashed
• 6 cups cold water
• 2 tbsp Chinese rice wine (or dry sherry)
• 1 tsp whole white peppercorns
• 1/2 tsp fine sea salt

Instructions

1. Place the pork ribs in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse the ribs under cold water to remove any impurities.
2. Return the ribs to the clean pot. Add the ginger slices, smashed scallion whites, cold water, rice wine, and white peppercorns.
3. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface for a crystal-clear broth.
4. Partially cover the pot and let it simmer gently for 1.5 to 2 hours, until the meat is tender and pulls easily from the bone. Tip: Keep the heat low—a vigorous boil will make the broth cloudy and the ribs tough.
5. Remove from heat. Discard the ginger and scallion whites. Stir in the thinly sliced scallion greens and salt. Let rest for 5 minutes before serving.
6. Ladle into bowls, making sure each portion gets plenty of broth and scallions. Tip: For an extra flavor boost, add a drizzle of toasted sesame oil right before serving.

Zest up the experience by serving these ribs with a side of steamed jasmine rice and a splash of chili oil for heat. The broth is pure comfort—silky, aromatic, and ridiculously satisfying without weighing you down.

Steamed Pork with Rice Flour (Fen Zheng Rou)

Alright, let's talk about the ultimate comfort food that'll make your kitchen smell like a five-spice dream: Steamed Pork with Rice Flour, or Fen Zheng Rou. This gluten-free wonder is like a cozy hug for your taste buds—tender pork belly coated in aromatic rice flour, steamed until it's melt-in-your-mouth soft. Trust me, you'll want to double the batch.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

• 1 lb rich, fatty pork belly (skin-on), sliced into 1/4-inch thick pieces
• 1 cup finely ground jasmine rice flour (or sweet rice flour for extra stickiness)
• 2 tbsp light soy sauce (naturally brewed)
• 1 tbsp rich dark soy sauce (for color and depth)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp organic cane sugar
• 1 tsp aromatic five-spice powder
• 1-inch knob fresh ginger, grated finely
• 3 cloves fresh garlic, minced
• 2 stalks scallions, thinly sliced (for garnish)
• 1 tsp toasted sesame oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• 1/4 cup cool water (to help the rice flour adhere)

Instructions

1. In a large bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, sugar, five-spice powder, grated ginger, minced garlic, salt, and white pepper until the sugar dissolves.
2. Add the sliced pork belly to the marinade, tossing well to coat each piece. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
3. After marinating, sprinkle the rice flour over the pork and toss gently. Add the 1/4 cup of water a tablespoon at a time, mixing until each slice is evenly coated with a moist, crumbly layer. Pro tip: If the mixture seems too dry, add an extra splash of water; if too wet, a pinch more rice flour.
4. Arrange the coated pork slices in a single layer on a heatproof plate, leaving a little space between pieces to allow steam to circulate.
5. Fill a wok or large pot with about 2 inches of water and bring to a rolling boil over high heat. Place the plate in a steamer basket (bamboo or metal), and set it over the boiling water. Cover tightly—wrap the lid with a clean kitchen towel to prevent condensation from dripping onto the pork.
6. Steam over high heat for 1 hour and 30 minutes, checking the water level every 20 minutes and adding more boiling water as needed. Tip: For even cooking, rotate the plate halfway through if your steamer has hot spots.
7. After 90 minutes, carefully remove the plate (watch for steam!) and test a piece—the pork should be fork-tender and the rice flour soft and translucent. If not, steam for an additional 15 minutes.
8. Drizzle the steamed pork with toasted sesame oil, garnish with fresh scallions, and serve immediately over steamed jasmine rice or tucked into warm lettuce cups for a low-carb twist.

Richly coated in fragrant rice flour, each bite of this Fen Zheng Rou offers a silky, savory explosion with a hint of five-spice warmth. The rice flour soaks up the pork's juices, becoming a luscious, almost porridge-like layer. Try serving it with a side of chili oil for an extra kick, or wrapped in soft mantou buns for an unforgettable sandwich.

Fish-Flavored Shredded Pork (Yu Xiang Rou Si)

Who knew a dish named 'fish-flavored' could be so meatily satisfying? This Sichuan classic swaps fish for tender shredded pork, but keeps all the fiery, tangy, garlicky magic that'll make your taste buds do a happy dance.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb boneless pork tenderloin, sliced into thin matchsticks
• 2 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp Shaoxing rice wine or dry sherry
• 1/2 tsp fine sea salt
• 3 tbsp Zhenjiang black vinegar
• 2 tbsp granulated sugar
• 1/4 cup low-sodium chicken broth
• 1 tsp toasted sesame oil
• 2 tbsp neutral vegetable oil, divided
• 4 cloves garlic, freshly minced
• 1 inch fresh ginger, peeled and freshly grated
• 4 scallions, white parts minced and green parts sliced diagonally
• 2 tbsp Sichuan chili bean paste (doubanjiang), coarsely chopped
• 1 large carrot, peeled and cut into fine matchsticks

Instructions

1. In a medium bowl, combine pork matchsticks with 1 tbsp soy sauce, 1 tbsp cornstarch, rice wine, and salt. Toss well and let marinate for 10 minutes.
2. In a small bowl, whisk together remaining 1 tbsp soy sauce, black vinegar, sugar, chicken broth, and sesame oil until sugar dissolves. Set sauce aside.
3. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add marinated pork in a single layer; cook undisturbed for 1 minute until browned on one side, then stir-fry for 1 more minute until just cooked through. Transfer to a plate.
4. Add remaining 1 tbsp vegetable oil to the wok over medium-high heat. Add garlic, ginger, scallion whites, and chili bean paste. Stir-fry for 30 seconds until fragrant and the paste turns deep red.
5. Add carrot matchsticks and stir-fry for 1 minute until slightly softened. Return pork to the wok and toss to combine.
6. Re-whisk the sauce mixture, then pour it over the pork. Stir-fry vigorously for 30-45 seconds until the sauce thickens and coats everything evenly. Remove from heat, sprinkle with scallion greens, and serve immediately.

Kick it up a notch by serving over steamed jasmine rice or alongside a cold cucumber salad. The interplay of spicy, sour, and umami will have you reaching for seconds before you've finished your first bite.

Twice-Cooked Pork Belly (Hui Guo Rou)

Just when you thought pork belly couldn't get any better, here comes twice-cooked pork belly (Hui Guo Rou) – a Sichuan classic that's smoky, spicy, and utterly addictive. This dish takes boiled pork belly and gives it a sizzling stir-fry with doubanjiang until it's crispy-edged and bursting with flavor. Get ready to fall in love with pork all over again.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb fatty pork belly (skin-on, preferably thick-cut)
• 2 tbsp spicy doubanjiang (fermented broad bean paste)
• 2 tbsp neutral vegetable oil
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color)
• 1 tsp white sugar
• 1/2 tsp toasted ground Sichuan peppercorns
• 4 fresh garlic cloves (smashed and minced)
• 1 inch fresh ginger root (sliced into thin rounds)
• 2 stalks fresh scallions (white part sliced, green part for garnish)
• 1 green bell pepper (sliced into thin strips)
• 1 red bell pepper (sliced into thin strips)
• 1 medium yellow onion (sliced into half-rings)
• 1-2 dried red chilies (broken into pieces, adjust heat)
• Fresh cilantro leaves (for garnish)

Instructions

1. Place 1 lb pork belly in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 20 minutes until the pork is tender but not falling apart.
2. Remove pork belly and let it cool slightly. Slice into 1/4-inch thick pieces (tip: chill in fridge for 10 minutes for easier slicing).
3. While pork cools, prepare aromatics: smash and mince 4 cloves garlic, slice 1 inch ginger into rounds, slice the white parts of 2 scallions, slice green and red bell peppers into strips, slice 1 onion into half-rings, and break 1-2 dried red chilies into pieces.
4. Heat a wok or large skillet over high heat. Add 2 tbsp vegetable oil and swirl to coat.
5. Add sliced pork belly in a single layer (work in batches if needed to avoid overcrowding). Pan-fry without moving for 1-2 minutes until golden brown on one side. Flip and cook another minute until crispy edges form. Remove and set aside.
6. Reduce heat to medium. Add garlic, ginger, scallion whites, and dried chilies. Stir-fry for 30 seconds until fragrant.
7. Add 2 tbsp doubanjiang and stir-fry for 1 minute until the oil turns red and fragrant – this releases maximum flavor.
8. Add the sliced bell peppers and onion. Stir-fry for 2 minutes until slightly softened but still crunchy.
9. Return pork belly to the wok. Add 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/2 tsp ground Sichuan peppercorns. Toss everything together and stir-fry for another 1-2 minutes until well coated and heated through.
10. Garnish with sliced scallion greens and fresh cilantro. Serve immediately over steamed rice.

Crispy, tender, and packed with punchy umami, this twice-cooked pork belly is a weeknight hero. Serve it over steamed rice or stuff into lettuce wraps for a fun twist. Either way, you'll be scraping the wok clean.

Jing Jiang Shredded Pork

So you want takeout flavor without leaving the house? This Jing Jiang Shredded Pork is a weeknight wonder: tender pork shreds coated in a sweet and savory bean sauce, wrapped in silky tofu skin. It's quick, it's easy, and it's utterly addictive.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Pork

• 1 lb pork tenderloin, sliced into thin shreds
• 2 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil

For the Sauce

• 3 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp granulated sugar
• 1 tbsp rice vinegar
• 1 tsp low-sodium soy sauce
• 1/4 cup water

For Stir-frying and Serving

• 2 tbsp vegetable oil
• 8 large square sheets fresh tofu skin (yuba)
• 4 scallions, white and light green parts, cut into 2-inch julienne strips

Instructions

1. Partially freeze the pork tenderloin for 15 minutes, then slice across the grain into thin, 2-inch shreds. (Tip: A firm piece of meat makes perfect shreds!)
2. In a bowl, combine pork with 2 tbsp soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss well and marinate for 10 minutes.
3. In a small bowl, whisk together sweet bean sauce, sugar, rice vinegar, 1 tsp soy sauce, and water until smooth. Set aside.
4. Lay out tofu skin sheets and cut into 8×8-inch squares if needed. Julienne the scallions and set aside.
5. Heat a wok over high heat until smoking. Add vegetable oil, then swirl to coat. Add marinated pork in a single layer and stir-fry until just cooked, about 2 minutes. Transfer to a bowl. (Tip: High heat is essential for tender pork.)
6. Pour the sauce mixture into the hot wok. Cook, stirring constantly, until thickened and bubbling, about 30 seconds. (Tip: It thickens fast—keep moving!)
7. Return cooked pork to the wok. Toss to coat evenly with the sauce. Remove from heat immediately.
8. To serve, place a spoonful of pork on a tofu skin square, top with scallion julienne, and fold like a burrito. Eat while hot—the contrast of warm, saucy pork and cool scallions is divine.

You'll love the contrast of warm, saucy pork and cool, crisp scallions wrapped in silky tofu skin. Serve immediately for the best texture — it's a flavor bomb that's surprisingly light. Your weeknight dinner just got a major upgrade.

Crispy Pork Slices (Guo Bao Rou)

Get ready to meet your new weeknight obsession: Crispy Pork Slices, aka Guo Bao Rou, straight outta Northeast China. These double-fried beauties get tossed in a sweet-sour ginger sauce that's basically a party in your mouth. Trust me, your chopsticks won't know what hit 'em.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Pork

• 1 lb (450g) pork loin, sliced into 1/4-inch thick pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1/2 teaspoon freshly ground white pepper
• 1 large egg, beaten
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour

For the Sauce

• 3 tablespoons rice vinegar
• 3 tablespoons granulated sugar
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, grated finely
• 1 teaspoon sesame oil

For Frying

• 4 cups vegetable oil, for deep-frying
• 1/2 teaspoon salt

Instructions

1. In a medium bowl, combine the pork slices with soy sauce, Shaoxing wine, and white pepper. Marinate for 10 minutes at room temperature.
2. While the pork marinates, whisk together all sauce ingredients (rice vinegar through sesame oil) in a small bowl until sugar dissolves. Set aside.
3. Add the beaten egg to the marinated pork and mix well. In a separate shallow dish, whisk together cornstarch and all-purpose flour.
4. Heat vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer for accuracy — too low and the pork gets greasy, too high and it burns.
5. Take a few pork slices, dredge them in the flour mixture until fully coated, then shake off excess. Fry in batches (don't crowd!) for 2–3 minutes until pale golden and cooked through. Transfer to a wire rack set over a baking sheet.
6. Let the first-fried pork rest for 5 minutes. This is the secret to extra crunch — the steam inside redistributes and the crust sets.
7. Raise oil temperature to 375°F (190°C). Refry all pork slices in a single batch (or work in batches again) for 1–2 minutes until deep golden brown and shatteringly crispy. Drain on paper towels and sprinkle with salt.
8. In a dry wok or large skillet over medium heat, pour in the prepared sauce. Let it bubble for 30 seconds until slightly thickened.
9. Add the hot crispy pork slices to the wok and toss vigorously for 15–20 seconds so every piece is glazed but not soggy. Serve immediately.

Don't let them sit — these slices are at their peak in the first five minutes. Pile them on steamed rice or tuck into lettuce cups with a sprinkle of sesame seeds and scallions. Each bite delivers a shatter-crunch followed by that sweet-tangy-ginger zing that keeps you reaching for more.

Dongpo Pork

Brace yourselves, pork lovers—this Dongpo Pork is basically a hug in a bowl. It’s the kind of dish that makes you slow down, savor every bite, and maybe even lick the plate (no judgment here). One taste and you’ll understand why this legendary Hangzhou braised pork belly has been wowing taste buds for centuries.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

For the Dongpo Pork

• 1.5 lbs thick-cut slab of pork belly with perfect fat-to-meat ratio
• 1/2 cup premium Shaoxing wine
• 2 tablespoons rich dark soy sauce
• 3 tablespoons light soy sauce
• 3 tablespoons crystal-clear rock sugar (or light brown sugar)
• 4 thick slices of fresh ginger
• 4 scallions, white parts for braising, green parts for garnish
• 2 whole star anise
• 1 cinnamon stick
• 2 cups water (or enough to cover pork)

Instructions

1. Fill a large pot with water and bring to a boil. Add the pork belly and blanch for 5 minutes to remove impurities. Tip: Pat the pork dry with paper towels after blanching for a better sear.
2. Remove pork and cut into 2-inch cubes. Tie each cube tightly with kitchen twine to help it hold its shape during braising.
3. In a heavy-bottomed pot or Dutch oven, heat a drizzle of oil over medium-high heat. Sear the pork cubes on all sides until golden brown, about 2 minutes per side. Remove and set aside.
4. Reduce heat to medium. Add the sliced ginger and scallion whites to the pot, stirring for 1 minute until fragrant.
5. Pour in the Shaoxing wine, stirring to deglaze the pot. Add the light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon stick, and water. Bring to a simmer, stirring until sugar dissolves.
6. Return the pork to the pot, ensuring it's mostly submerged. Bring to a boil, then reduce heat to low. Cover and let it barely simmer for 2 hours. Tip: Check the liquid level occasionally; add a splash of water if needed to keep pork mostly submerged.
7. After 2 hours, remove the lid and increase heat to medium. Let the sauce reduce for 30 minutes, basting the pork every 5 minutes with the syrupy liquid. The sauce should become thick and glossy. Tip: Test doneness by poking a chopstick into the pork—it should slide in with zero resistance.
8. Remove from heat. Carefully cut or pull away the twine. Serve the pork over steamed rice, spooning the rich sauce on top, and garnish with sliced scallion greens.

Zesty? Not quite—this is pure umami decadence. The pork is so tender it practically sings, and the glossy sauce is perfect for soaking into fluffy rice. One bite and you'll swear you're in Hangzhou.

Garlic White Pork (Suan Ni Bai Rou)

Venture into the world of cold appetizers with this Garlic White Pork – a dish that’s as bold as it’s simple! This Sichuan-inspired classic features tender boiled pork belly sliced paper-thin, served with a punchy garlic-soy dip that’ll wake up your taste buds. Perfect for a hot summer day or a festive gathering, it’s a crowd-pleaser that’s deceptively easy to make.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb skin-on pork belly, preferably from a heritage breed for richer flavor
• 6 cups cold water
• 1 tbsp fine sea salt
• 3 slices fresh ginger, about 1/4-inch thick
• 2 scallions, trimmed and cut into 2-inch pieces
• 1 star anise (optional, for extra aroma)
• 4 large cloves garlic, minced
• 2 tbsp high-quality light soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp chili oil (optional, for heat)

Instructions

1. In a large pot, combine water, salt, ginger, scallions, and star anise (if using). Bring to a rolling boil over high heat.
2. Add the pork belly, making sure it's fully submerged. Reduce heat to low, cover, and simmer gently for 30 minutes until the meat is tender and a skewer slides in with little resistance.
3. Remove the pot from heat and let the pork belly cool in the broth for 20 minutes. Then transfer to a plate and refrigerate uncovered for at least 1 hour until fully chilled – this firms up the meat for razor-thin slices.
4. While the pork chills, prepare the dip: In a small bowl, combine minced garlic, soy sauce, rice vinegar, sugar, sesame oil, and chili oil (if using). Stir until the sugar dissolves; set aside.
5. Once chilled, place the pork belly on a cutting board. Using a sharp knife, slice against the grain into uniform pieces as thin as possible – about 1/8-inch thick. For easier slicing, partially freeze the belly for 30 minutes before cutting.
6. Arrange the slices in a single layer on a serving platter. Pour the dip into a small bowl alongside. Serve cold, garnished with extra scallion slices or cilantro if desired.

Crisp, cool, and bursting with garlicky goodness, this dish is a textural dream. Serve it as a starter with cold beer or as a light main over cucumber ribbons for a refreshing twist. Either way, expect clean plates and requests for the recipe.

Sichuan Boiled Pork Slices (Shui Zhu Rou Pian)

Ugh, another weeknight dinner dilemma? Not anymore—this Sichuan Boiled Pork Slices (Shui Rou Pian) is here to rescue your taste buds from blandness. It's a one-pot wonder that delivers a punch of numbing heat in every tender bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Pork and Marinade

• 1 lb boneless pork loin or belly, thinly sliced
• 1/2 tsp fine sea salt
• 1/4 tsp ground white pepper
• 1 large egg white
• 1 tbsp cornstarch
• 1 tbsp neutral oil (like canola or grapeseed)

Broth Base

• 4 cups low-sodium chicken broth
• 2 tbsp Sichuan chili bean paste (doubanjiang), finely chopped
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, thinly sliced
• 3 green onions, white parts sliced, green parts reserved for garnish

Fiery Topping

• 2 tbsp Sichuan peppercorns
• 8-10 dried red chilies, stems removed, roughly chopped
• 2 tbsp neutral oil (for the final sizzle)
• 1 tbsp toasted sesame oil (optional, for aroma)

Vegetables (optional but recommended)

• 4 oz bean sprouts
• 2 large leaves Napa cabbage, chopped into 2-inch pieces

Instructions

1. In a medium bowl, combine the sliced pork with salt, white pepper, egg white, and cornstarch. Use your hands to massage the marinade into the meat until the liquid is absorbed. Add the 1 tbsp neutral oil and stir to coat. Let rest for 10 minutes.
2. While the pork marinates, bring a large pot of water to a boil. Blanch the bean sprouts and Napa cabbage for 30 seconds, then drain and divide among serving bowls.
3. In a wide saucepan or wok, heat 1 tbsp oil over medium heat. Add the Sichuan chili bean paste, garlic, ginger, and white parts of green onions. Stir-fry for about 1 minute until fragrant and the oil turns red.
4. Pour in the chicken broth, soy sauce, and sugar. Bring to a boil, then reduce to a simmer. Taste and adjust seasoning if needed — the broth should be savory with a kick.
5. Carefully slide the marinated pork slices into the simmering broth one by one, separating them with chopsticks to prevent clumping. Cook for 2-3 minutes until just opaque and tender (do not overcook).
6. Using a slotted spoon, transfer the cooked pork to the serving bowls over the blanched vegetables. Ladle about 1 cup of broth over each portion.
7. In a small skillet, heat 2 tbsp neutral oil over medium-high until shimmering. Add the Sichuan peppercorns and dried chilies, sizzling for 10-15 seconds until fragrant and the chilies darken. Tip: Watch closely—they burn fast. Immediately drizzle the sizzling oil and aromatics over the pork.
8. If using, add a few drops of toasted sesame oil on each bowl for extra nuttiness. Garnish with reserved green onion tops and serve immediately.

Brace yourself for a numbing, fiery bowl of comfort—each slice tender, each spoonful a dance of heat and tingle. Serve with steamed rice to tame the flames, or slurp the broth like a spicy soup. This is the kind of meal that makes you forget about takeout forever.

Mei Cai Kou Rou (Steamed Pork with Preserved Mustard Greens)

You know that moment when your soul craves something deeply savory and tender? This Mei Cai Kou Rou—steamed pork belly with preserved mustard greens—is the answer to that craving, delivering layers of earthy, umami-rich flavor in every single bite. It's like a warm hug from a Chinese grandmother, and trust me, you'll want to save the recipe.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the Pork

• 1.5 lb thick-cut pork belly, skin-on (look for even layers of fat and meat)
• 1 tbsp Shaoxing wine
• 2 slices fresh ginger (about ¼ inch thick each)

For the Preserved Mustard Greens

• 1 cup packed preserved mustard greens (mei cai), rinsed and soaked in warm water for 15 minutes, then squeezed dry
• 1 tbsp neutral oil, like grapeseed or peanut
• 1 tsp sugar

For the Marinade & Assembly

• 2 tbsp dark soy sauce (for rich color)
• 1 tbsp light soy sauce (or regular soy sauce)
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 star anise (whole)
• 1/2 tsp five-spice powder (optional but recommended)

Instructions

1. Bring a small pot of water to a boil. Add the pork belly, Shaoxing wine, and ginger slices. Blanch for 3 minutes, then remove the pork and pat dry with paper towels. Let it cool completely.
2. Once the pork is cool, slice it into ¼-inch thick rectangles. Try to keep the skin attached to each slice.
3. In a small bowl, whisk together the dark soy sauce, light soy sauce, sugar, minced garlic, star anise, and five-spice powder. Add the pork slices and toss well to coat. Let marinate for 30 minutes at room temperature (or up to 2 hours in the fridge).
4. While the pork marinates, heat the neutral oil in a small skillet over medium heat. Add the rehydrated and squeezed-dry mei cai and the 1 tsp sugar. Stir-fry for 2–3 minutes, until fragrant and slightly caramelized. Remove from heat and set aside.
5. Arrange the marinated pork slices skin-side down in a heatproof bowl that fits your steamer. Layer the pieces snugly, then top with the stir-fried mei cai, pressing down gently to compact.
6. Prepare a steamer: bring water to a boil in a wok or large pot with a steamer rack. Place the bowl of pork in the steamer, cover, and reduce heat to maintain a steady simmer. Steam for 2 hours, checking water level every 30 minutes and adding boiling water as needed. The pork should be meltingly tender when pierced with a chopstick.
7. After steaming, carefully invert the bowl onto a serving plate. The pork will release some juices; let the sauce pool around the meat. If desired, you can skim off excess fat or use it to drizzle over rice.

Melt-in-your-mouth doesn't even begin to describe it—the pork belly gets so tender that it practically falls apart at the nudge of a chopstick. The preserved mustard greens soak up all the savory juices, turning into a deeply flavorful, almost jammy topping that’s pure magic over a bowl of steamed rice.

Green Pepper Shredded Pork

Hey there, stir-fry squad! This Green Pepper Shredded Pork is the weeknight hero you didn't know you needed—crisp-tender strips of pork tumbling with vibrant green peppers in a savory sauce that comes together faster than you can say 'takeout, who?' Let's wok and roll!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb tender pork loin, sliced into thin 2-inch strips
• 2 fresh green bell peppers, seeded and sliced into thin strips
• 3 tbsp low-sodium soy sauce
• 1 tbsp freshly grated ginger
• 2 minced garlic cloves
• 2 tbsp high-smoke-point vegetable oil (like avocado or peanut)
• 1 tbsp fine cornstarch
• 2 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1 tbsp unseasoned rice vinegar
• 3 fresh scallions, sliced diagonally

Instructions

1. In a medium bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and sesame oil until smooth. This is your flavor bomb slurry.
2. Add the pork strips to the bowl and toss to coat evenly. Let marinate for 10 minutes at room temp—don't skip this, it's the secret to tender, flavorful meat.
3. Meanwhile, prep your veggies: slice the bell peppers, mince the garlic, grate the ginger, and slice the scallions. Keep them handy because this moves fast.
4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it shimmers. (Tip: A smoking-hot wok = restaurant-quality sear. Test by flicking a drop of water; it should sizzle instantly.)
5. Add the marinated pork in a single layer—don't crowd the pan. Cook undisturbed for 1 minute to get a nice golden crust, then stir-fry for another 1–2 minutes until just cooked through. Transfer to a plate and set aside.
6. Reduce heat to medium-high and add the remaining 1 tablespoon oil. Toss in the bell pepper strips, garlic, and ginger. Stir-fry for 1 to 2 minutes until the peppers are bright green and still crisp-tender. (Tip: Keep them crunchy—nobody likes sad, soggy peppers.)
7. Return the cooked pork to the wok along with any accumulated juices. Pour in any leftover marinade slurry from the bowl. Toss everything together over high heat for 30 seconds, letting the sauce thicken and coat each strip. (Tip: If the sauce seems too thin, give it a quick cornstarch slurry—½ tsp cornstarch mixed with 1 tsp water—and stir in.)
8. Remove from heat, sprinkle with sliced scallions, and serve immediately. (Tip: For extra pop, add a pinch of red pepper flakes or a squeeze of lime before serving.)

Vibrant, speedy, and packed with umami, this dish is a total weeknight win—pair it with fluffy jasmine rice or tuck it into warm tortillas for an epic stir-fry taco night. Feel free to dial up the heat with chili flakes or swap the pork for chicken or tofu; it's endlessly adaptable and always delicious.

Char Siu (Chinese BBQ Pork)

Ready to wok and roll? This Char Siu is the sweet, savory, sticky miracle that turns a humble pork shoulder into a Cantonese celebrity. We're talking lacquered, caramelized perfection that'll have you sneaking slices straight from the oven.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Pork

• 3 lbs pork shoulder, cut into 2 long strips (about 2 inches thick)
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp finely grated fresh ginger
• 4 cloves garlic, minced
• 1 tsp five-spice powder
• 1/2 tsp white pepper
• 1/4 cup granulated sugar
• 1/4 tsp red food coloring (optional, but for that iconic look)

For the Glaze & Basting

• 2 tbsp honey
• 1 tbsp hoisin sauce
• 1 tbsp warm water

Instructions

1. In a large bowl, whisk together 1/4 cup honey, 1/4 cup hoisin sauce, soy sauce, dark soy sauce, Shaoxing wine, grated ginger, minced garlic, five-spice powder, white pepper, granulated sugar, and red food coloring (if using). This is your magic marinade.
2. Place the pork shoulder strips in the bowl and coat thoroughly. Cover and refrigerate for at least 6 hours, or overnight — the longer, the deeper the flavor. (Tip: For extra penetration, poke the pork all over with a fork before marinating.)
3. Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork strips on the rack, reserving the leftover marinade.
4. In a small bowl, mix the glaze ingredients: 2 tbsp honey, 1 tbsp hoisin sauce, and 1 tbsp warm water. Set aside.
5. Roast the pork for 30 minutes. Then, brush generously with the reserved marinade. Flip the strips and brush again. (Tip: Use a silicone brush for even coating and less mess.)
6. Continue roasting for another 30 minutes, then brush with the glaze. Flip and brush again. Roast for 15 more minutes.
7. For that signature charred, caramelized finish, switch the oven to broil. Broil the pork for 3-5 minutes per side, watching closely to avoid burning. (Tip: Keep the oven door slightly ajar and rotate the pan halfway through for even char.)
8. Remove the pork from the oven and let it rest for 10 minutes. The internal temperature should reach 145°F for safety, but the carryover cooking will keep it juicy.
9. Slice the char siu against the grain into bite-sized pieces. Brush with any remaining glaze or pan juices for extra shine.

A slab of this char siu is like edible jewelry — glistening, ruby-red, and bursting with umami. Serve it over steamed rice with a side of pickled daikon, or stuff it into bao buns with a squirt of hoisin. Honestly, you'll want to put it on everything.

Conclusion

Value-packed roundup of our favorite Chinese pork recipes! These are weeknight winners that deliver big flavor. I’d love to hear which recipe you’re most excited to try. Leave a comment below and don’t forget to pin for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.