Spicy Chungking Pork

Spicy Chungking Pork

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
  • (2)
  • 30 M
  • 30 M
  • Serves 3 to 4
5/5 - 2 reviews
Print RecipeBuy the Easy Chinese Stir-Fries cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required


Slice the tenderloin crosswise 1/8 inch thick. (You may wish to toss the pork in the freezer first for 10 minutes or so to make slicing easier.) In a medium bowl, whisk together the wine and 2 teaspoons of the cornstarch. Add the pork and mix well. In a small bowl, whisk the remaining cornstarch in 1/4 cup water, mixing until it is completely dissolved.

In another small bowl, stir together the black beans and crushed red pepper. In another small bowl, stir together the hoisin sauce and soy sauce.

In a wok or large pan, heat 2 tablespoons of the oil over high heat until hot but not smoking. Add the cabbage; it should sizzle. Cook, stirring, for about 3 minutes. Add the red bell pepper and cook for 2 minutes more. The cabbage may brown slightly. Transfer to a plate.

Add the remaining 2 tablespoons of oil to the wok or pan and heat over high heat. Add the ginger and garlic and stir until the oil is hot and the ginger and garlic sizzle. Do not let the aromatics brown. Stir the pork mixture, add to the wok or pan, and cook, stirring briskly, until the pork is no longer pink, 2 to 3 minutes.

Add the black bean mixture and stir to combine. Stir the hoisin and soy sauce mixture, add it to the pan, and mix well. Return the vegetables to the pan and toss to coat. Then add the cornstarch mixture and stir for 30 seconds. Remove and discard the ginger and garlic, if desired. Serve immediately.

Print RecipeBuy the Easy Chinese Stir-Fries cookbook

Want it? Click it.

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.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. Made with purple Brussels sprouts deconstructed to individual leaves, and slicing semi-frozen pork tenderloin was a perfect tip. Great over a red/wild/sprouted rice blend and once all the prep is done in Laplace, it is a very quick dinner. Great balance of heat and flavour.

    1. Hi Jacqueline, you can find fermented black beans at most Asian markets. If you don’t have one nearby, you can try Amazon. Hope this helps.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish