Ways to cook pork in Chinese cuisine

Pork in sweet and sour sauce and Mu Shu pork are beloved dishes originating from China. It is not surprising that they are so popular. The intricacies of preparing Chinese dishes are so simple that you can embrace this philosophy today.

Minimum ingredients, minimum effort, minimum preparation—these rules remain relevant, especially when cooking pork. Particular attention is paid to the texture of the meat and side dishes, its appearance, and the overall balance of the dish. Chinese cuisine uses several methods of cooking meat, each aimed at preserving the natural aroma and nutritional properties of the product.

Fry over high heat

The classic way of cooking in China. A wok, plenty of oil or fat, and a long spatula are used. It is very important to heat the oil until it starts to smoke, and only then add the meat. It needs to be stirred regularly. Pork can be cut into cubes or slices.

The meat is constantly stirred and fried until half cooked. Then it is removed, you can add a little more oil and add the rest of the ingredients (if they are specified in the recipe). They are also quickly fried until almost done. In a few minutes, meat, sauce, and spices are added. Serve immediately; there is no need to wait for the meat to cool.

This method is extremely simple and quick. The result is a delicious dish that retains its maximum flavor.

Deep fry

To do this, simply use a deep fryer or a very deep pot with a mesh basket. Along with meat, you can cook any other vegetables and even fruits.

Steaming

Traditional bamboo steamers are not always available, but stationary steamers can also be used. This allows you to preserve the juiciness and flavor of the meat. It is suitable for cooking not only pork pieces, but also dumplings, meat pies, etc. An important rule is that the water should boil gradually, not over high heat.

braise

Chinese recipes include some nuances that differ from the standard braising process. The main one is the approach to cooking. The meat is cooked over very low heat, so the cooking process takes at least 2-3 hours.

First, the pork pieces are fried until a crust forms. Spices, sauce, water or wine, and broth are added to the same container. The stewing process continues until the meat reaches the desired tenderness. During the cooking process, the spices used create a special sauce with a rich red color. That is why some Chinese stews are called “red.”

Bake

Anything can be used for baking—foil, clay, a cooking sleeve, etc. The carcass can also be cooked whole in a special large oven.

It is impossible to say which option is better or worse; in each case, you get an unbeatable dish that delights with its riot of aroma and taste!