Chinese Pork Recipes
Belly, tenderloin, ribs, shredded — Chinese cooking has a method for each cut: hong shao's caramelized sugar, twice-cooked pork's boil-then-fry, sweet-and-sour's crisp shell, yu-xiang's velveting. Twelve home recipes on one page, with cutting, marinating and sauce guidance.
Pork Recipes
Braised Pork Belly (红烧肉)
红烧肉 (Braised Pork Belly (红烧肉)) · hóng shāo ròu
Twice Cooked Pork (蒜苗回锅肉)
蒜苗回锅肉 (Twice Cooked Pork (蒜苗回锅肉)) · suan miao hui gu rou
Yu Xiang Shredded Pork (鱼香肉丝)
鱼香肉丝 (Yu Xiang Shredded Pork (鱼香肉丝)) · yu xiang rou si
Sweet and Sour Pork (糖醋里脊)
糖醋里脊 (Sweet and Sour Pork (糖醋里脊)) · táng cù lǐ jǐ
Sweet and Sour Pork Ribs (糖醋排骨)
糖醋排骨 (Sweet and Sour Pork Ribs (糖醋排骨)) · táng cù pái gǔ
Moo Shu Pork (木须肉)
木须肉 (Moo Shu Pork (木须肉)) · mù xū ròu
Jing Jiang Pork (京酱肉丝)
京酱肉丝 (Jing Jiang Pork (京酱肉丝)) · jīng jiàng ròu sī
Pepper Shredded Pork (青椒肉丝)
青椒肉丝 (Pepper Shredded Pork (青椒肉丝)) · qing jiao rou si
Home-Style Pork with Peppers (农家小炒肉)
农家小炒肉 (Home-Style Pork with Peppers (农家小炒肉)) · nóng jiā xiǎo chǎo ròu
Braised Pork Belly with Preserved Mustard Greens
梅干菜扣肉 (Braised Pork Belly with Preserved Mustard Greens) · méi gān cài kòu ròu
Pork and Cabbage Dumplings (白菜猪肉饺)
白菜猪肉饺 (Pork and Cabbage Dumplings (白菜猪肉饺)) · bái cài zhū ròu jiǎo
Sichuan Shui Zhu Pork Slices (Water-Boiled Pork)
水煮肉片 (Sichuan Shui Zhu Pork Slices (Water-Boiled Pork)) · shuǐ zhǔ ròu piàn
Learn the Basics First
Chinese Pork Recipes: Frequently Asked Questions
How do I keep hong shao rou (red-braised pork) tender?
Three rules: blanch and rinse the belly first, then simmer — never boil — after the sugar caramelizes, and season salt only in the last 10 minutes. A gentle small-bubble simmer for 60-90 minutes is what turns fat into silk.
How do I pick the right pork belly?
Look for even layers — 2-3 distinct bands of lean and fat, ideally with skin on. Thicker, well-marbled belly renders into a glossy, melt-in-the-mouth result; lean-only cuts dry out in a long braise.
How do I caramelize sugar without burning it?
Use low heat, cold oil, and sugar in the pan together, and pull it off the heat the moment it turns amber with small bubbles — about 2 minutes. Burnt sugar tastes bitter and can't be fixed; when in doubt, under-caramelize.
Why does twice-cooked pork need to be boiled first?
Boiling (about 20 minutes) sets the shape and drives off some fat so the later stir-fry crisps the edges instead of stewing them. Let it cool completely before slicing thin — cold meat slices cleanly and curls properly in the wok.
How do I marinate pork so it stays silky?
Follow the Chinese order: salt and soy first, then a little cornstarch slurry, then oil last to seal. Rest 10-15 minutes before cooking. Never add oil before the wet seasonings — it blocks flavor absorption. Full breakdown in our marinating guide.