Better-than-my-mom's Chungking pork from The Wok - Recipes and Techniques (page 95) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing wine.

  • anna_ctsxgu on May 03, 2026

    Lacking flavour. After cooking researched the recipe and found it should not contain hoisin but sweet bean/wheat paste and broadbean chilli paste so will use these next time

  • ebalk02 on March 06, 2024

    Pork was indeed tender, but I thought this was pretty underwhelming in the flavor department. Ended up adding some chili oil for interest.

  • PanNan on May 20, 2022

    Good. The pork was very tender. I cooked the cabbage a few minutes longer to cook the stems a bit more and that worked out well. Overall, I thought the sauce needed something. Perhaps a touch of vinegar or wine to brighten the flavor.

  • Skamper on April 28, 2022

    I'd hoped for more flavor from this. The pork marinated all day in the refrigerator.

  • hirsheys on April 01, 2022

    Very good - was super impressed by the professional wok hei type flavor that I got using Kenji’s method. The only change I’d make next time would be to cook the cabbage longer - 2 minutes didn’t get it “translucent” and I would have liked it a bit more silky. Very quick recipe, too, especially now that I know how to make it!

  • Emily Hope on March 31, 2022

    This was a huge hit with my family, especially R. Made as written, using pork tenderloin we had in the freezer. Slicing, washing, and marinating the pork took the most time, and everything else was a snap. Will definitely repeat. Served with rice and stir-fried bok choy.

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