medium 65 min total · Cantonese
Char Siu (Chinese BBQ Pork)
Cantonese barbecue pork with a lacquered mahogany glaze and charred edges. Oven-roasted, no special equipment, and better than the shop window version.
Pork Recipes
Char siu, twice-cooked pork, and ground pork stir-fries — the most-used meat in Chinese home cooking.
8 recipes
medium 30 min total · Sichuan
Dan Dan Noodles
Sichuan street food at its best — springy noodles in a nutty, numbing chili sauce under a pile of crisp fried pork. Assembled bowl by bowl in 30 minutes.
easy 20 min total · Takeout Classics
Pork Lo Mein
Soft egg noodles tossed in a dark savory sauce with pork and crisp vegetables. Twenty minutes, and the sauce is four pantry ingredients.
easy 25 min total · Sichuan
Mapo Tofu
Silky tofu in a fiery, numbing Sichuan sauce with crisp ground pork. On the table in 25 minutes, and better than any takeout version.
medium 55 min total · Dumplings & Dim Sum
Pork Potstickers
Crisp golden bottoms, soft pleated tops, juicy pork and cabbage filling. The fry-steam-fry method that makes both textures happen in one pan.
medium 40 min total · Takeout Classics
Sweet and Sour Pork
Crisp battered pork in a bright, tangy glaze with pineapple and peppers. Made with real vinegar and tomato instead of neon-red syrup.
medium 45 min total · Sichuan
Twice-Cooked Pork
Belly pork simmered, sliced, then fried until the edges curl and crisp, in a deep chili-bean sauce with leeks. The dish that made doubanjiang famous.
medium 50 min total · Soups
Wonton Soup
Plump pork and shrimp wontons with silky wrappers in a clear, clean broth. Store-bought wrappers, homemade filling, restaurant results.