This is a classic Sichuan dish named after Chongqing, a major city in Sichuan province. It’s also known as “twice-cooked pork,” because the pork is traditionally first poached, then stir-fried. I have simplified the recipe, without sacrificing flavor, by eliminating the first cooking.–Helen Chen
LC Spice-Ometer Note
Sichuan cooking traditionally veers toward tongue-numbing spicy, although this recipe is slightly tamer than most, at least on our spice-ometer.
Spicy Chungking Pork
- Quick Glance
- 30 M
- 30 M
- Serves 3 to 4
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Recipe Testers Reviews
This recipe makes me wonder why I don't do stir-fries more often. After prepping the ingredients, a very flavorful dish is only a few minutes away. I've been experimenting with pork stir-fries over the years, and whereas the other recipes I have been making use pork butt, recipe uses pork tenderloin. The result, as one would expect, is quick-cooking, tender, and succulent. So much so that I now want to try using pork tenderloin in other pork stir-fries. I am happy to have come across this recipe, and think that it will keep the wok close at hand.
A very simple, quick, and delicious stir-fry that makes a great weeknight meal. I was a bit uncertain of what the author meant by green cabbage. The author intends you to use the standard, smooth-headed variety of green cabbage found in US groceries, not Napa cabbage or bok choy. I used Savoy cabbage, which is similar to the green cabbage called for, but with a somewhat crinkly leaf. It took 1/2 of a compact head to give me the 1/2 lb. called for. I froze the pork tenderloin for a bit longer than called for, so that it was just starting to get icy, to make it easy to cut. I use a very high heat wok burner, so my cooking time for the cabbage was about 2 minutes, a bit less than specified in the recipe. The other cooking times were pretty accurate even with my setup. This came out just the way I like a stir-fry to be: not too saucy, not too sweet, with perfectly cooked vegetables and meat, and a bit of a spicy kick. One could easily adjust the heat to taste by altering the amount of chile flakes. All in all, a very nice stir-fry that makes an interesting one-dish meal out of supermarket ingredients. This is a weeknight winner for me.