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Kung Pao pork



  • 2 tablespoons (30 milliliters) soy sauce
  • 1 teaspoon (5 milliliters) paprika
  • 1/2 cup (120 milliliters) water
  • 2 tablespoons (30 milliliters) cayenne
  • 2 teaspoons (10 milliliters) honey
  • 1 star anise, ground
  • 2 teaspoons (10 milliliters) sesame oil
  • 1 tablespoon (15 milliliters) corn starch


  • Canola oil for frying
  • 454 grams pork loin, sliced into thin strips
  • 2.5 centimeter piece ginger, chopped
  • 3 cloves garlic, sliced
  • 1/2 red pepper, diced
  • 1 small onion, diced
  • 1 bunch green onions, green tops only, chopped
  • 1 cup (240 milliliters) salted roasted peanuts
  • Chili flakes to garnish



  1. In a bowl, combine soy, paprika, water, cayenne, honey, anise, sesame oil, and cornstarch and mix well.  Set aside.


  1. Heat oil in a wok over high heat, add pork and stir-fry until evenly browned.
  2. Add ginger and garlic, cook for one minute.
  3. Add red pepper and onion, cook for two minutes.
  4. Add green onion, cook for thirty seconds
  5. Add sauce and leave on heat until sauce has begun to reduce and thicken.
  6. Add peanuts and stir, making sure everything is well incorporated.

To serve:

  1. Remove from heat, garnish with chili flakes and serve.

Follow Spencer Watts:

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