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
In a bowl, combine soy, paprika, water, cayenne, honey, anise, sesame oil, and cornstarch and mix well. Set aside.
Heat oil in a wok over high heat, add pork and stir-fry until evenly browned.
Add ginger and garlic, cook for one minute.
Add red pepper and onion, cook for two minutes.
Add green onion, cook for thirty seconds
Add sauce and leave on heat until sauce has begun to reduce and thicken.
Add peanuts and stir, making sure everything is well incorporated.
Remove from heat, garnish with chili flakes and serve.
Watch Spencer's Big 30
Fridays at 10pm & 10:30 pm ET on CTV Life Channel
Follow Spencer Watts:
Christine’s Kung Pao Chicken
By Christine Cushing
Spicy chicken salad
By Shahzadi Devje
Chinese chicken dumplings with spicy soy
By Vijaya Selvaraju
Suyadobo beef short ribs with jollof rice noodles
By DNA Dinners
Spicy cucumber salad
By Spencer Watts
Chicken wings Gangnam-style
By Jamie Oliver