Chinese Pork Recipes

Chinese pork recipes encompass red roasting, boiling, baking and steaming of pork, served either as dumplings, sliced on rice, or stir-fried with a variety of vegetables.

Pork With Mushrooms

Pork with Mushroom recipe


  • 1 lb lean pork
  • 1 tblsp soy sauce
  • 1 tblsp sherry
  • 2 tblsp oil
  • 4 oz fresh mushrooms
  • 1 tsp cornstarch
  • 1/4 cup stock or water


  1. Cut the pork in paper thin slices, add the soy sauce and sherry.
  2. Toss well.
  3. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes.
  4. Remove from the pan and keep hot.
  5. Wash and dry the mushrooms.
  6. Slice them thinly and fry quickly in the remaining fat.
  7. Add the meat again and mix well.
  8. Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened

Steamed buns a common dish across Asian cuisine.

Chinese Steamed Buns with Barbecued Pork Filling
(Char Siu Bao)

24 Buns


  • 2 tablespoons oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 1/2 pound barbecued pork cut into small cubes
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock


  1. Follow Basic Bun recipe through step 3.
  2. Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
  3. Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
  4. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
  5. Slice the roll crosswise into 1 inch pieces.
  6. Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
  7. Place 2 tablespoons of filling in center of each round.
  8. Gather dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.
  9. Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
  10. Steam over briskly boiling water 10 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.

(*Note: This recipe is reprinted from “Madame Wong’s Long-Life Chinese Cookbook”, courtesy of Sylvia Schulman, which contains many Chinese pork recipes).

Lion’s Head

by Martin Yan
These large meatballs are supposed to resemble the head of a lion, especially when served with cabbage leaves draped over them as a “mane.” They are often served on special occasions to symbolize happiness.
Makes 4 servings



  • 2 tablespoons dried shrimp
  • 1 pound lean ground pork
  • 1/4 cup water chestnuts, coarsely chopped
  • 1 green onion (including top), thinly sliced
  • 1 egg, lightly beaten
  • 1-1/2 tablespoons cornstarch
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon Shao Hsing wine or dry sherry
  • 1/2 teaspoon sugar
  • vegetable oil for deep frying
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1-1/2 cups chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • pinch of white pepper 8 large Chinese (napa) cabbage leaves
  • 1/2 teaspoon sesame oil


Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs, each approximately 2-1/2 inches in diameter.


  1. Set wok in a ring stand and add oil to a depth of about 2 inches.
  2. Over high heat, bring oil to 350 degrees F.
  3. Add meatballs and cook for 3 minutes or until golden brown.
  4. Lift out and drain on paper towels.
  5. Remove all but 2 tablespoons oil from wok and set wok over high heat until hot.
  6. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds.
  7. Add meatballs, broth, sugar, salt and pepper and bring to a boil.
  8. Cover and simmer over medium-low heat for 20 minutes.
  9. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer.
  10. Sprinkle with sesame oil before serving.

Tip: If a thicker sauce is desired, transfer cabbage and meatballs to a platter with a slotted spoon. Add 3 tablespoons cornstarch mixed with 1/3 cup water to sauce, and cook, stirring, until sauce boils and thickens.

Chinese pork recipes are similar in many respects to Asian pork recipes due to the Chinese influences. For example, Chinese people make up over 10% of the Thai population…


Pork And Bamboo Shoots


  • 2 lb lean pork
  • 1/4 cup soy sauce
  • 1 tblsp sherry
  • 1 tsp brown sugar
  • 1 tsp ground ginger
  • 1 litre water
  • 4 oz bamboo shoots


  1. Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes.
  2. Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour.
  3. Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes.
  4. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water.

Pork and Chinese Preserved Vegetable on Vermicelli Noodles

Here’s your real chinese pork recipes, from a real chinese woman (I was born in Beijing).


  • 350gm lean pork.
  • half a 440ml can of shredded chinese perserve radish.
  • 2 books of “vermicelli” (they are translucent when raw, very fine, and _white_ when cooked)
  • 2 tbsp light soy sauce.
  • fresh ground black pepper to taste. (we like LOTS)
  • 2-3 tbsp of cooking oil.
  • a little sesame oil.


  • 1. Shred pork into 5x5mm matchsticks.
  • 2. Heat oil in wok, and stir-fry pork until no pink shows.
  • 3. Add soy sauce and black pepper.
  • 4. Cook for another 5 mins, then keep warm. (the dish, not you!)
  • 5. Bring a pot of water to boil, then add noodles.
  • 6. Put on kettle, about 3-4 cups.
  • 7. When noodles are tender, drain and place in bowl.
  • 8. Place pork and sesame oil on bed of noodles.
  • 9. Pour boiling water from kettle over the pork to make a soup.
  • 10. Serve, then eat with chopsticks and chinese soup spoon.


Dumpling Skins (jiao zi pi)

The texture of these fresh pasta products is positively silky in comparison to the commercially prepared kind. Making them by hand is a very time-consuming process, but the result is certainly worth the effort. Commercial dumpling skins (gyoza) will work just fine.

Fifty skins

  • 2.5 cups all-purpose flour
  • 1.25 cups boiling water


1. Place the flour in a mixing bowl and add the boiling water. With a wooden spoon, mix the ingredients to a rough ball. If the dough is too hot to handle, let it cool a bit; then turn it out onto a lightly floured surface and need for about 5 minutes, until it is smooth and elastic. If the dough is too sticky, need a few tablespoons of flour into it. Cover the dough and let it rest for 25 minutes.

2. Cut the dough in two and form each half into a long snakelike roll about 1 inch in diameter. Cut each half into 25 pieces. with a cut edge down, press each into a circle. Using a small rolling pin or a tortilla press that has been lightly floured, roll out each piece into a 3-inch circle. Cover the circles with a cloth or towel to prevent drying.

Fifty Dumplings Jiao Zi

Meat dumplings typify the hearty, wholesome qualities of northern home-style cooking. Traditionally, they are filled with pork, cabbage, and flavored with a generous amount of Chinese garlic chives. For a nice variation is to substitute lamb for this Chinese pork recipe.

  • 1.5 cups finely minced Chinese cabbage (Napa)
  • 1 tsp salt
  • .75 pounds ground pork
  • 1 cup finely minced Chinese garlic chives, leeks, or scallion greens


Dumpling Seasoning

  • 2 Tbs soy sauce
  • 1 Tbs rice wine (shaohsing)
  • 2 Tbs sesame oil
  • 1.5 tsp minced ginger
  • 1.5 tsp minced garlic


1. Place the minced cabbage in a large mixing bowl, add the salt, toss lightly to mix evenly, and let sit for 30 min. (this is done to remove the water from the cabbage, so the filling will not soak through the dumpling skin.) Take a handful of minced cabbage and squeeze out as much water as possible. Place the cabbage in a mixing bowl. Squeeze out all the cabbage and discard water. Add the pork, minced chives, and “dumpling seasoning”. Stir vigorously in to combine the ingredients evenly. (If the mixture seems loose, add 2 Tbs cornstarch to bind it together.)

2. Place a heaping tablespoon of filling in the center of each dumpling skin, and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; with the other hand, press the two opposite edges of the skin together to seal. The inside edge of the dumpling should curve in a semi-circular fashion to conform to the shape of the pleated edge. Place the sealed edge dumplings on a baking sheet that has been lightly dusted with cornstarch or flour.

3. In a large wok or pot, bring about 3qts of water to a boil. Add half the dumplings, stirring immediately to prevent them from sticking together, and heat until the water begins to boil. Add 1/2 cup cold water and continue to cook over high heat until the water boils. Add another 1/2 cup cold water and cook until the water boils again. Remove and drain. Cook the remaining dumplings in the same manner. (this is the traditional method of cooking dumplings; for a simpler method, boild for about 8 minutes, uncovered, on high heat.

Serve the cooked dumplings with one (or both) of the following dipping sauces:

Dipping Sauce I

1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce

Dipping Sauce II

1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic


add 1 Tbs shredded ginger root or minced garlic to either of the sauces.

Yang Tze Mu Shu Pork

Yield: 6 servings


  • 1/3 c Dry lily flower
  • 1/2 c Tree ears
  • 2 tb Peanut oil; or more
  • 1/2 c Pork; uncooked, shredded
  • 2 Eggs; well beaten
  • 2 c Chinese cabbage; shredded
  • 1/3 c Water chestnuts; chopped
  • 1 ts Garlic; minced
  • 2 ts Soy sauce
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 2 Green onions; cut into 1-in pieces
  • 2 c Flour
  • 3/4 c Boiling water
  • Additional flour
  • 2 tb Sesame oil


MU SHU PORK – (old Chinese pork recipe)
Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop.Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork.

Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning.


If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes.

If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes.

Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles.

Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible.

Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve.


Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.

Note: We always spread some plum sauce on our pancake before putting on filling and rolling. Delicious. Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant Recipes, Bon Appetit, 1982

A list of Chinese Pork Recipes can be found here: