5 Staple Asian Pork Dishes To Try

Pork is a versatile protein that is heavily featured in many Asian cuisines. From the crispy, sweet, sour to the spicy and soupy, there is certainly an Asian pork dish out there to satisfy any pork lover.

Join us as we take a journey across Asia, exploring 5 mouth-watering dishes that showcase the incredible versatility of pork as a star ingredient

Sweet & Sour Pork

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A quintessential in most Asian restaurants, the Sweet & Sour Pork is no stranger to many. Widely believed to have Cantonese Origins, the dish is fondly known as ‘Guh Loh Yuk’, with some believing that the name came from the sound ‘Guh Luh’ as they gulp down flavoursome mouthfuls.

Crunchy, sweet, tangy, savoury, this dish pairs extremely well with white rice and even noodles in some cultures.

What You’ll Need

Serves 4

TENDERISED MARINATED PORK

• 400g pork scotch roast (also known as pork neck), cut into 2cm / 4/5" cubes 1/2 onion , finely grated
• 1 tsp garlic , finely grated
• 1 tsp ginger , finely grated
• 3/8 tsp baking soda (bi-carb)
• 2 tsp cornflour/cornstarch
• 2 tbsp light soy sauce, or all purpose

FOR FRYING

• 5 tbsp cornflour/cornstarch - for mixing in
• 1/2 cup cornflour/cornstarch - for Coating
• 3 cups vegetable or canola oil

SWEET & SOUR SAUCE

• 1/3 cup white sugar
• 1/3 cup apple cider vinegar (or 1/4 cup normal white vinegar)
• 3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar)
• 3 tbsp tomato sauce
• 1/2 tsp Worcestershire sauce
• 1 tbsp soy sauce, light
• 1 tsp Oyster Sauce
• 4 tsp cornflour/corn starch
• 1/2 cup water

STIR FRYING

• 1 tbsp oil
• 1 garlic clove, finely chopped
• 2 tsp ginger , finely chopped
• 1 onion (medium), cut into cubes
• 1/2 red capsicum (large), cut into cubes
• 1/2 green capsicum(large), cut into cubes
• 1 cup pineapple pieces (from the can of pineapple)

How to prepare

MARINADE PORK

1. Mix Pork with Marinade. Marinade 18 to 24 hours.

PREPARATION

1. Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
2. Sauce: Place all sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
3. Stir Fry Preparation: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.

DOUBLE DREDGING

1. Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
2. Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
3. Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).

FRIED CRISPY PORK

1. Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
2. Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
3. Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork in batches.
4. Keep warm in oven.

SAUCE & STIR FRY

1. Heat oil in a very large skillet over high heat.
2. Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
3. Add sauce & pineapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear.
4. 10 second toss: Add pork, then QUICKLY toss to coat, aim for 10 seconds!
5. Pour onto serving plate, serve immediately. These will stay crispy for around 5 minutes then starts softening but still has a solid coating.

Katsu Don or Pork Cutlet Rice Bowl

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Craving comfort food? Katsu Don is right up your alley! This iconic Japanese ensemble features a juicy, crispy, panko-crusted pork cutlet (tonkatsu) simmered in a dashi broth with onions and eggs, served over a bed of fluffy white rice for that wholesome bite.

What You’ll Need

Serves 2

• 2 center-cut (boneless pork chops, pounded down to a centimeter thick)
• Salt and pepper, to taste
• 1 cup flour (for dusting)
• 1 egg
• 1 cup panko
• 4 cups oil (for frying)
• 1/2 cup dashi stock or chicken stock
• 2 teaspoons sugar
• 1 tablespoon soy sauce
• 2 teaspoons mirin
• 2 large eggs
• 1 medium onion, thinly sliced
• 2 serves of steamed white rice
• 1 stalk spring onion, chopped

INSTRUCTIONS

1. Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.
2. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.
3. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
4. While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.
5. Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with spring onions.

Spicy Pork Bulgogi (Korea)

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A Korean meal wouldn't be complete without bulgogi! Thinly sliced marinated pork is grilled to perfection, delivering bursts of sweet, smoky, and slightly spicy taste. To complete the meal, bulgogi is typically served with rice, kimchi, and a variety of banchan (side dishes).

What You’ll Need

• 2 pounds thinly sliced pork shoulder or butt/belly
• 1/2 medium onion, sliced
• 3 stalk spring onions, cut into 2-inch pieces

For Marinade

• 6 tablespoons gochujang
• 1 or 2 tablespoons gochugaru
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, grated
• 1/2 small apple, grated

Instructions

1. Thinly slice the meat, if not pre-sliced.
2. Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and spring onions and toss again. Let it sit for about 30 minutes.
3. Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

Bun Cha (Vietnam)

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This Hanoi specialty is an unforgettable combination of textures and tastes. Bun Cha features grilled pork patties and meatballs served with rice noodles (bun), fresh herbs, beansprouts and complete with an appetising tangy dipping sauce made with nuoc cham (fish sauce dressing).

What You’ll Need

Serves 2

MEATBALLS

• 250 – 300 g pork mince (ground pork)
• 1 tbsp fish sauce 
• 2 tsp white sugar
• 1/3 cup spring onions, finely chopped
• 1 clove garlic, minced
• Pinch of white pepper and salt
• 2 tsp lemongrass paste or fresh finely chopped, optional
• 1 1/2 tbsp oil, for cooking

NUOC CHAM (VIETNAMESE DRESSING / SAUCE)

• 3 tbsp white sugar
• 3 tbsp fish sauce 
• 2 tbsp rice wine vinegar
• 2 tbsp lime juice
• 1/3 cup water
• 1 birds eye chilli, seeded and finely chopped 
• 3 cloves garlic, finely chopped

SERVING

• 100 g vermicelli noodles
• Big handful beansprouts
• Few lettuce leaves, shredded
• Julienned carrot and white radish (daikon), optional quick pickle 
• Handful of coriander sprigs
• Sliced red chilli, lime wedges (optional)

Instructions

1. Sauce: Mix ingredients. Set aside for 10 minutes.
2. Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.

MEATBALLS

1. Mix all ingredients except oil until combined.
2. Shape into 6 mini hamburger patties with your hands.
3. Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

ASSEMBLE BOWLS

1. Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
2. Place meatballs on top, top with coriander and mint.
3. Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and enjoy!

Char Siu or Chinese Barbequed Pork

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This Cantonese classic is a staple in many dim sum restaurants. Char Siu features barbecued pork tenderloin that's been marinated in a sweet and sticky sauce, giving it a beautiful red colour, a crispy exterior and a melt-in-your-mouth texture.

What You’ll Need

Serves 6-8

• 1 1/2 tbsp brown sugar 
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp light soy sauce
• 1 tsp Chinese five spice powder 
• 1 tbsp oil (vegetable or canola) 
• 2 tsp red food colouring , optional 

COOKING

• 1.2 – 1.5kg pork scotch fillet (aka collar neck, pork neck) OR pork shoulder
• 2 tbsp Extra Honey

How to prepare

MARINADE PORK

1. Cut pork in half to make two long strips.
2. Mix Marinade ingredients in a bowl.
3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

TO ROAST

1. Preheat oven to 160C/320F.
2. Line a tray with foil and place a rack on top (recommended but not critical).
3. Remove pork from the marinade, save Marinade. Place pork on rack.
4. Roast for 30 minutes.
5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
9. Serve with rice, noodles, or sandwiched in a steamed Chinese bun (mantou).

There you have it, a taste of the incredible diversity and versatility of pork as an ingredient in Asian cuisine. With these recipes as a starting point, you can experience the plethora of Asian flavours with your loved ones, right from the comfort of your home and kitchen! 

We can’t wait to see your amazing creations, so remember to tag Asian Pantry when you upload your Asian pork photos and videos on Facebook & Instagram.