Craving something truly delicious that will transport your taste buds? Look no further than these 18 flavorful Asian pork recipes. From quick weeknight stir-fries to slow-cooked comfort food, we’ve gathered the most deliciously savory dishes to inspire your next home-cooked meal. Get ready to discover your new favorite recipe—let’s dive in!
Char Siu (Chinese BBQ Pork)
Savor the sweet, aromatic allure of Char Siu, where tender pork meets a glossy, caramelized glaze in this classic Chinese barbecue. This iconic dish balances five-spice warmth with honeyed sweetness, creating layers of flavor that transform simple ingredients into something extraordinary. Perfectly charred edges and succulent interior make it a centerpiece worthy of any table.
Ingredients
Pork shoulder – 2 lbs
Soy sauce – ¼ cup
Honey – 3 tbsp
Hoisin sauce – 2 tbsp
Shaoxing wine – 2 tbsp
Five-spice powder – 1 tsp
Red food coloring – 1 tsp (optional)
Instructions
1. Cut the pork shoulder into 1-inch thick strips, following the grain of the meat for optimal texture.
2. Combine soy sauce, honey, hoisin sauce, Shaoxing wine, five-spice powder, and red food coloring in a bowl, whisking until fully incorporated.
3. Place pork strips in a resealable plastic bag and pour the marinade over them, ensuring all pieces are thoroughly coated.
4. Refrigerate the marinating pork for at least 8 hours or overnight, turning the bag once halfway through for even flavor distribution.
5. Preheat your oven to 375°F and line a baking sheet with aluminum foil, placing a wire rack on top.
6. Remove pork from marinade, reserving the liquid, and arrange the strips on the wire rack with 1 inch between each piece.
7. Roast for 20 minutes, then brush the pork with reserved marinade using a pastry brush for even coating.
8. Increase oven temperature to 400°F and continue roasting for 15-20 minutes until the edges begin to char slightly.
9. Check internal temperature with a meat thermometer, removing the pork when it reaches 145°F for food safety.
10. Let the Char Siu rest for 5 minutes before slicing against the grain into ¼-inch thick pieces.
Delight in the contrast between the sticky, sweet exterior and the remarkably tender interior that practically melts on the tongue. The caramelized edges provide a subtle smokiness that complements the aromatic five-spice notes beautifully. For an elegant presentation, serve thinly sliced over jasmine rice or stuff into steamed buns with crisp cucumber matchsticks.
Thai Pork Larb
Dazzling in its vibrant simplicity, Thai pork larb offers a symphony of textures and flavors that dance across the palate. This traditional minced meat salad balances savory, spicy, tart, and herbal notes in perfect harmony. Each bite reveals why this dish has become a beloved staple beyond Thailand’s borders.
Ingredients
Ground pork – 1 lb
Shallots – 2, thinly sliced
Fish sauce – 3 tbsp
Lime juice – 2 tbsp
Toasted rice powder – 2 tbsp
Thai chilies – 3, minced
Mint leaves – ¼ cup
Cilantro – ¼ cup
Green leaf lettuce – 1 head
Instructions
1. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
2. Add ground pork to the dry skillet, breaking it into small crumbles with a wooden spoon.
3. Cook pork for 6-8 minutes, stirring frequently, until no pink remains and edges begin to crisp.
4. Remove skillet from heat and drain excess fat using a slotted spoon.
5. Transfer cooked pork to a large mixing bowl and let cool for 5 minutes.
6. Add thinly sliced shallots to the warm pork, gently folding to combine.
7. Pour fish sauce evenly over the pork mixture, stirring to distribute thoroughly.
8. Squeeze fresh lime juice directly into the bowl, avoiding seeds.
9. Sprinkle toasted rice powder across the surface, then mix vigorously to incorporate.
10. Stir in minced Thai chilies, adjusting quantity based on preferred heat level.
11. Fold in fresh mint leaves and cilantro until herbs are evenly distributed.
12. Separate green leaf lettuce into individual cups, arranging them on a serving platter.
13. Spoon the larb mixture into lettuce cups, filling each three-quarters full.
The finished larb presents a delightful contrast between the warm, savory pork and cool, crisp lettuce. Toasted rice powder adds subtle crunch while fish sauce provides umami depth that complements the bright citrus notes. For an elegant presentation, garnish with extra herb sprigs and serve alongside steamed jasmine rice to balance the dish’s vibrant acidity.
Vietnamese Caramelized Pork Bowls
On brisk autumn evenings, few dishes satisfy quite like these Vietnamese caramelized pork bowls, where savory pork shoulder meets a glossy, sweet-savory glaze in a perfect harmony of textures and flavors. Originating from the vibrant street food culture of Vietnam, this dish transforms simple ingredients into an extraordinary meal that feels both comforting and sophisticated. The caramelization process creates a beautiful depth that makes each bite more compelling than the last.
Ingredients
Pork shoulder – 1 lb
Brown sugar – ¼ cup
Fish sauce – 3 tbsp
Garlic – 3 cloves
Vegetable oil – 1 tbsp
Jasmine rice – 1 cup
Water – 2 cups
Instructions
1. Cut the pork shoulder into ½-inch cubes, trimming any excess fat for cleaner caramelization.
2. Mince the garlic cloves finely to ensure even distribution throughout the dish.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add pork cubes in a single layer, cooking for 4 minutes without stirring to develop a golden-brown crust.
5. Flip each pork piece and cook for another 3 minutes until evenly browned on all sides.
6. Reduce heat to medium and add minced garlic, stirring constantly for 30 seconds until fragrant.
7. Sprinkle brown sugar evenly over the pork, letting it melt for 1 minute before stirring.
8. Pour fish sauce around the edges of the skillet to deglaze the pan, scraping up any browned bits.
9. Simmer the mixture uncovered for 8 minutes, stirring occasionally, until the sauce thickens and coats the pork.
10. While pork cooks, rinse jasmine rice under cold water until water runs clear to remove excess starch.
11. Combine rinsed rice and 2 cups water in a saucepan, bringing to a boil over high heat.
12. Reduce heat to low, cover tightly, and simmer for 15 minutes until all water is absorbed.
13. Remove rice from heat and let stand covered for 5 minutes before fluffing with a fork.
Each tender pork cube glistens with its sticky caramel coating, offering a perfect balance of salty fish sauce and deep molasses notes against the floral jasmine rice. For an elegant presentation, serve the pork over rice in shallow bowls garnished with fresh herbs, or pack the components separately for a delightful next-day lunch that maintains its textural integrity.
Korean Spicy Pork Stir-Fry (Daeji Bulgogi)
Perfectly balancing sweet, savory, and spicy notes, Korean Spicy Pork Stir-Fry transforms humble pork shoulder into an unforgettable weeknight meal that comes together in minutes. The vibrant gochujang marinade caramelizes beautifully against the high heat of the skillet, creating a glossy coating that clings to each tender slice of pork. This dish delivers restaurant-quality depth with minimal effort, making it ideal for both busy evenings and impressive dinner parties.
Ingredients
Pork shoulder – 1 lb
Soy sauce – 2 tbsp
Gochujang – 2 tbsp
Sugar – 1 tbsp
Sesame oil – 1 tbsp
Garlic – 3 cloves
Vegetable oil – 1 tbsp
Instructions
1. Slice 1 lb pork shoulder against the grain into ¼-inch thick strips.
2. Mince 3 cloves garlic finely.
3. Combine pork strips, 2 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp sugar, 1 tbsp sesame oil, and minced garlic in a medium bowl.
4. Marinate the pork mixture for 15 minutes at room temperature. (Tip: Room temperature marinating allows for faster flavor penetration than refrigerated marinating.)
5. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering.
6. Add marinated pork to the hot skillet in a single layer.
7. Cook pork undisturbed for 2 minutes to develop a caramelized crust.
8. Flip pork strips and cook for another 2 minutes until no pink remains.
9. Reduce heat to medium and continue stirring for 1 minute until sauce thickens and coats the pork. (Tip: Don’t overcrowd the skillet—cook in batches if necessary to ensure proper browning.)
10. Remove from heat and let rest for 1 minute before serving. (Tip: Brief resting allows the pork to reabsorb juices for maximum tenderness.)
Zesty and deeply savory, the finished stir-fry boasts tender pork with slightly crisp edges glazed in a glossy, complex sauce. Serve it wrapped in crisp lettuce leaves with steamed rice for contrasting textures, or toss it with chewy noodles to soak up every bit of the spicy-sweet marinade. The bold flavors continue to develop when enjoyed as leftovers, making this dish equally wonderful the next day.
Filipino Pork Adobo
Kindling the senses with its aromatic symphony, Filipino Pork Adobo presents a masterful balance of savory, tangy, and subtly sweet notes, simmered to tender perfection in a richly reduced marinade. This beloved national dish transforms humble ingredients into an unforgettable culinary experience that comforts and delights in equal measure. Its complex layers of flavor develop beautifully through patient cooking, resulting in a dish that feels both rustic and refined.
Ingredients
Pork shoulder – 2 lbs
Soy sauce – ½ cup
White vinegar – ¼ cup
Garlic – 8 cloves
Bay leaves – 3
Black peppercorns – 1 tbsp
Water – 1 cup
Instructions
1. Cut the pork shoulder into 2-inch cubes, removing excess fat for cleaner flavor.
2. Combine pork, soy sauce, vinegar, crushed garlic, bay leaves, and peppercorns in a large bowl.
3. Marinate the mixture at room temperature for 30 minutes to allow flavors to penetrate the meat.
4. Transfer everything to a heavy-bottomed pot and add 1 cup of water.
5. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
6. Cover and simmer for 45 minutes, stirring occasionally to ensure even cooking.
7. Remove the lid and continue simmering for another 30 minutes to reduce the sauce.
8. Test pork tenderness by piercing with a fork; it should yield easily without resistance.
9. Increase heat to medium-high and cook uncovered for 10 minutes until sauce thickens to coat the back of a spoon.
10. Remove bay leaves before serving.
Yielding fork-tender pork that practically melts in your mouth, this adobo boasts a glossy, deeply flavored sauce that clings beautifully to each piece. The meat’s delicate texture contrasts wonderfully with the bold, tangy sauce, creating a harmonious balance that improves overnight. For a contemporary twist, serve over creamy polenta or alongside roasted seasonal vegetables to complement the dish’s robust character.
Japanese Pork Tonkatsu
Heirloom comfort finds exquisite expression in Japanese pork tonkatsu, where delicate panko breadcrumbs embrace succulent pork cutlets in a symphony of contrasting textures. This culinary masterpiece transforms humble ingredients into an elegant centerpiece worthy of any sophisticated table, achieving that perfect balance between crisp exterior and juicy interior that defines true comfort food.
Ingredients
– Pork loin cutlets – 4 (6 oz each)
– All-purpose flour – ¾ cup
– Eggs – 2 large
– Panko breadcrumbs – 2 cups
– Vegetable oil – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place pork cutlets between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet.
2. Season both sides of each cutlet evenly with salt and black pepper.
3. Spread flour in a shallow dish and dredge each cutlet thoroughly, shaking off excess flour.
4. Beat eggs in a separate shallow dish until fully combined.
5. Place panko breadcrumbs in a third shallow dish.
6. Dip each floured cutlet into the beaten eggs, ensuring complete coverage.
7. Press the egg-coated cutlet firmly into the panko breadcrumbs, coating all surfaces evenly.
8. Transfer breaded cutlets to a wire rack and let rest for 10 minutes to set the coating.
9. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
10. Carefully lower one breaded cutlet into the hot oil and fry for 3-4 minutes.
11. Flip the cutlet using tongs and fry for another 3-4 minutes until golden brown.
12. Remove the cooked tonkatsu and drain on a wire rack set over a baking sheet.
13. Repeat the frying process with remaining cutlets, maintaining oil temperature at 350°F.
14. Let the tonkatsu rest for 2 minutes before slicing against the grain into 1-inch strips.
Every element of this dish sings in harmony—the audible crunch giving way to tender pork, the golden crust providing textural contrast to the succulent interior. Elevate the experience by serving over steamed rice with shredded cabbage, or slice into bite-sized pieces for an elegant appetizer presentation that highlights the beautiful cross-section of crisp coating and juicy meat.
Chinese Sweet and Sour Pork
Nothing captures the vibrant spirit of Chinese-American cuisine quite like sweet and sour pork, where crisp, golden morsels of pork meet a glossy, perfectly balanced sauce. Nestled between tender bell peppers and juicy pineapple chunks, this iconic dish offers a delightful interplay of textures and flavors that has captivated American palates for generations. Now, let’s recreate this restaurant favorite with elegance and ease in your own kitchen.
Ingredients
Pork tenderloin – 1 lb
Cornstarch – ½ cup
Vegetable oil – 2 cups
White vinegar – ¼ cup
Ketchup – ¼ cup
Brown sugar – 3 tbsp
Soy sauce – 1 tbsp
Bell pepper – 1
Canned pineapple chunks – 1 cup
Instructions
1. Cut 1 lb pork tenderloin into 1-inch cubes. 2. Place ½ cup cornstarch in a shallow bowl. 3. Dredge each pork cube in cornstarch until fully coated. 4. Heat 2 cups vegetable oil in a wok or deep skillet to 350°F. 5. Carefully add pork cubes in a single layer, frying for 4-5 minutes until golden brown and crisp. 6. Remove pork with a slotted spoon and drain on paper towels. 7. Pour off all but 1 tablespoon of oil from the wok. 8. Add ¼ cup white vinegar, ¼ cup ketchup, 3 tbsp brown sugar, and 1 tbsp soy sauce to the wok. 9. Stir sauce constantly over medium heat for 2 minutes until smooth and slightly thickened. 10. Cut 1 bell pepper into 1-inch squares. 11. Add bell pepper and 1 cup canned pineapple chunks to the sauce. 12. Cook for 3 minutes until peppers are tender-crisp. 13. Return fried pork to the wok. 14. Toss everything together for 1 minute until pork is evenly coated and heated through. Marvel at how the crisp pork coating holds its texture against the glossy sauce, creating a satisfying contrast in every bite. The bright acidity from vinegar and pineapple beautifully cuts through the richness, while the bell pepper adds a fresh crunch. For a stunning presentation, serve over jasmine rice garnished with thinly sliced scallions and toasted sesame seeds.
Thai Basil Pork Stir-Fry (Pad Kra Pao Moo)
Beneath the vibrant chaos of sizzling woks and aromatic steam lies one of Thailand’s most beloved street food treasures, a dish that masterfully balances fiery heat with fragrant herbaceous notes. This quick-cooking stir-fry transforms humble ground pork into an intensely flavorful meal that comes together in mere minutes, yet delivers complexity worthy of any sophisticated palate. Its signature combination of Thai basil’s anise-like sweetness and chilies’ assertive heat creates a symphony of flavors that dances across the tongue.
Ingredients
Ground pork – 1 lb
Vegetable oil – 2 tbsp
Garlic – 4 cloves
Thai chilies – 4
Oyster sauce – 2 tbsp
Soy sauce – 1 tbsp
Fish sauce – 1 tbsp
Sugar – 1 tsp
Thai basil – 1 cup
Instructions
1. Mince 4 cloves of garlic and 4 Thai chilies finely until they form a coarse paste.
2. Heat a wok or large skillet over high heat for 2 minutes until wisps of smoke appear.
3. Add 2 tablespoons of vegetable oil and swirl to coat the cooking surface evenly.
4. Immediately add the garlic-chili mixture and stir-fry for 15 seconds until fragrant but not browned.
5. Add 1 pound of ground pork, breaking it apart with a spatula into small crumbles.
6. Cook undisturbed for 1 minute to develop caramelization on one side.
7. Stir continuously for 3 minutes until the pork is fully cooked and no pink remains.
8. Add 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar.
9. Stir vigorously for 1 minute to coat every piece of pork with the seasoning sauce.
10. Add 1 cup of Thai basil leaves and toss for just 30 seconds until slightly wilted but still vibrant green.
11. Remove from heat immediately to prevent the basil from overcooking.
Outstanding in its textural contrast, this stir-fry offers tender pork crumbles coated in a glossy, savory sauce that clings perfectly to each morsel. The Thai basil provides bursts of fresh, licorice-like flavor that cuts through the rich umami depth, while the chilies deliver a building heat that lingers pleasantly. For an authentic presentation, serve it over jasmine rice with a crispy fried egg whose runny yolk creates a luxurious sauce when broken into the dish.
Vietnamese Grilled Pork Chops (Thit Heo Nuong)
Tender, caramelized, and fragrantly spiced, Vietnamese grilled pork chops offer a symphony of sweet, savory, and smoky notes that dance across the palate with each succulent bite. This beloved street food classic transforms simple pork into an extraordinary centerpiece through its signature marinade and char-kissed finish. Perfect for weeknight dinners or festive gatherings, these chops deliver restaurant-quality flavor with straightforward technique.
Ingredients
Pork chops – 4 (1-inch thick)
Sugar – ¼ cup
Fish sauce – 3 tbsp
Soy sauce – 2 tbsp
Garlic – 4 cloves
Black pepper – 1 tsp
Neutral oil – 1 tbsp
Instructions
1. Place pork chops between two sheets of plastic wrap and pound with a meat mallet until ½-inch thick.
2. Mince garlic cloves finely using a chef’s knife or garlic press.
3. Combine sugar, fish sauce, soy sauce, minced garlic, and black pepper in a large bowl, whisking until sugar fully dissolves.
4. Submerge pork chops in the marinade, ensuring complete coverage on both sides.
5. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours—this precise timing allows optimal flavor penetration without toughening the meat.
6. Remove marinated pork chops from refrigerator and let stand at room temperature for 30 minutes before grilling.
7. Preheat gas or charcoal grill to medium-high heat (400°F), brushing grates with neutral oil to prevent sticking.
8. Place pork chops on the hot grill and cook for 5 minutes without moving them to achieve defined grill marks.
9. Flip chops using tongs and grill for another 4-5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
10. Transfer grilled pork chops to a clean plate and let rest for 5 minutes—this crucial step redistributes juices throughout the meat.
Zesty and aromatic, these pork chops emerge with a crackling caramelized crust giving way to remarkably tender, juicy interior. The balanced umami-sweet glaze clings beautifully to each slice, while subtle garlic notes linger pleasantly. For a traditional presentation, serve alongside jasmine rice topped with a fried egg and quick-pickled vegetables, creating a vibrant plate that celebrates contrasting textures and flavors.
Korean Pork Belly Kimchi Stew (Kimchi Jjigae)
Diving into the heart of Korean comfort cuisine reveals a dish where fermented complexity meets rich, savory depth. This stew transforms humble pork belly and aged kimchi into a deeply satisfying bowl that warms from within, balancing tangy, spicy, and umami notes with effortless grace. Perfect for chilly evenings, it offers both comfort and sophistication in every spoonful.
Ingredients
Pork belly – ½ lb
Kimchi – 2 cups
Kimchi juice – ¼ cup
Water – 3 cups
Soy sauce – 1 tbsp
Gochugaru – 1 tsp
Garlic – 2 cloves
Green onion – 2 stalks
Tofu – ½ block
Instructions
1. Slice ½ lb pork belly into ¼-inch thick pieces.
2. Place pork belly in a cold, heavy-bottomed pot.
3. Turn heat to medium and cook pork for 5 minutes until fat renders and edges turn golden.
4. Mince 2 cloves garlic and add to pot.
5. Sauté garlic with pork for 1 minute until fragrant.
6. Add 2 cups kimchi and ¼ cup kimchi juice to the pot.
7. Stir kimchi and pork together, cooking for 3 minutes until kimchi softens slightly.
8. Pour in 3 cups water and 1 tbsp soy sauce.
9. Bring stew to a boil over high heat.
10. Reduce heat to low, cover pot, and simmer for 20 minutes.
11. Cut ½ block tofu into ½-inch cubes.
12. Add tofu cubes and 1 tsp gochugaru to the stew.
13. Simmer uncovered for 10 minutes until tofu heats through.
14. Slice 2 stalks green onion into 1-inch pieces.
15. Stir green onions into stew and cook for 1 final minute.
Now the stew reveals its magic: tender pork melts against tangy kimchi, while silky tofu absorbs the spicy broth. For a dramatic presentation, serve it bubbling hot in individual stone bowls, accompanied by steamed rice to balance the robust flavors.
Indonesian Pork Satay with Peanut Sauce
Aromatic and deeply flavorful, Indonesian pork satay brings the vibrant street food culture of Southeast Asia directly to your kitchen. These tender, skewered morsels glazed with a rich peanut sauce offer an irresistible balance of savory, sweet, and subtly spicy notes. Perfect for entertaining or elevating weeknight dinners, this dish transforms simple ingredients into an extraordinary culinary experience.
Ingredients
Pork shoulder – 1 lb
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Brown sugar – 2 tbsp
Garlic – 3 cloves
Ginger – 1 inch piece
Cumin – 1 tsp
Cayenne pepper – ½ tsp
Creamy peanut butter – ½ cup
Lime juice – 2 tbsp
Coconut milk – ½ cup
Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Cut 1 lb pork shoulder into 1-inch cubes and place in a medium bowl.
3. Mince 3 garlic cloves and grate 1 inch ginger directly over the pork.
4. Add 2 tbsp vegetable oil, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp cumin, and ½ tsp cayenne pepper to the bowl.
5. Mix thoroughly until all pork pieces are evenly coated with marinade.
6. Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
7. Thread marinated pork cubes onto soaked skewers, leaving 2 inches at the bottom for handling.
8. Preheat grill to medium-high heat (400°F) or set oven broiler to high.
9. Grill skewers for 4 minutes per side, turning once, until pork reaches 145°F internally and develops charred edges.
10. Combine ½ cup creamy peanut butter, ½ cup coconut milk, and 2 tbsp lime juice in a small saucepan over medium heat.
11. Whisk constantly for 3-4 minutes until sauce becomes smooth and slightly thickened.
12. Brush peanut sauce generously over cooked satay during the final minute of cooking.
13. Remove skewers from heat and let rest for 3 minutes before serving.
For optimal texture, avoid overcrowding skewers on the grill to ensure even cooking. Freshly grated ginger provides more vibrant flavor than pre-ground powder. Whisk the peanut sauce continuously to prevent scorching and achieve perfect consistency. Finished satay boasts tender, juicy pork with caramelized edges, complemented by the creamy, nutty sauce that clings beautifully to each bite. For a stunning presentation, arrange skewers over coconut rice and garnish with fresh cilantro and lime wedges.
Chinese Twice-Cooked Pork
Meticulously balancing rich pork belly with vibrant vegetables, Chinese twice-cooked pork transforms humble ingredients through a dual-cooking technique that creates extraordinary depth. This classic Sichuan dish showcases how boiling then stir-frying develops contrasting textures while allowing the pork to absorb complex savory-sweet flavors. The result is a symphony of tender meat, crisp vegetables, and aromatic seasonings that feels simultaneously comforting and sophisticated.
Ingredients
Pork belly – 1 lb
Water – 8 cups
Ginger – 2 slices
Green bell pepper – 1 large
Garlic – 3 cloves
Soy sauce – 2 tbsp
Sugar – 1 tsp
Vegetable oil – 1 tbsp
Instructions
1. Place pork belly in a large pot and add 8 cups cold water with 2 ginger slices.
2. Bring water to a boil over high heat, then reduce to medium-low and simmer for 45 minutes until pork is fully cooked.
3. Remove pork from water and let cool completely on a cutting board for 20 minutes.
4. Cut cooled pork belly into ⅛-inch thick slices against the grain for maximum tenderness.
5. Cut green bell pepper into 1-inch squares and mince 3 garlic cloves.
6. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering, about 375°F.
7. Add pork slices and stir-fry for 3 minutes until edges curl and become slightly crispy.
8. Add minced garlic and stir-fry for 30 seconds until fragrant but not browned.
9. Incorporate bell pepper squares and stir-fry for 2 minutes until bright green with slight char marks.
10. Pour 2 tbsp soy sauce around the wok’s edges and sprinkle 1 tsp sugar over the ingredients.
11. Toss everything together for 1 minute until sauce evenly coats all components.
Perfectly executed twice-cooked pork offers a delightful contrast between the pork’s crispy-edged tenderness and the peppers’ fresh crunch. The caramelized soy glaze clinging to each slice creates a savory-sweet balance that pairs beautifully with steamed rice. For an elegant presentation, garnish with thinly sliced scallions and serve alongside pickled vegetables to cut through the richness.
Thai Pork Noodle Soup (Khao Soi)
Warm, aromatic, and deeply comforting, this Thai pork noodle soup—known as Khao Soi—transforms humble ingredients into an extraordinary culinary experience that balances rich coconut cream with vibrant spice. With its golden curry broth and tender pork, each spoonful offers a harmonious blend of textures and flavors that transport you straight to Northern Thailand. This version simplifies the traditional recipe while preserving its essential character, making it accessible for weeknight dinners yet impressive enough for gatherings.
Ingredients
Pork shoulder – 1 lb
Yellow curry paste – 3 tbsp
Coconut milk – 1 (14 oz) can
Chicken broth – 4 cups
Egg noodles – 8 oz
Fish sauce – 2 tbsp
Brown sugar – 1 tbsp
Vegetable oil – 1 tbsp
Lime – 1
Shallot – 1
Cilantro – ¼ cup
Instructions
1. Cut the pork shoulder into 1-inch cubes, trimming any excess fat.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes for 3-4 minutes per side until golden brown, working in batches to avoid overcrowding.
4. Reduce heat to medium and add yellow curry paste, stirring constantly for 1 minute until fragrant.
5. Pour in coconut milk, scraping the bottom of the pot to incorporate any browned bits.
6. Add chicken broth, fish sauce, and brown sugar, stirring to combine.
7. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 45 minutes.
8. While the soup simmers, cook egg noodles according to package directions until al dente, then drain and rinse with cool water to prevent sticking.
9. Thinly slice the shallot into rings and chop the cilantro.
10. Cut the lime into wedges for serving.
11. After 45 minutes, check that the pork shreds easily with a fork—if not, continue simmering for 10-15 more minutes.
12. Divide cooked noodles among four bowls and ladle the hot soup over them.
13. Garnish with shallot rings and chopped cilantro, serving immediately with lime wedges on the side.
Velvety coconut broth clings to the springy noodles, while the fork-tender pork melts into each savory bite. The crisp shallots and fresh cilantro provide bright counterpoints to the rich curry base, making this soup equally satisfying as a quick lunch or elegant dinner centerpiece. For an extra textural contrast, consider topping with crispy fried noodles or serving with pickled mustard greens on the side.
Japanese Pork Gyoza Dumplings
Perfectly pleated and pan-seared to golden perfection, Japanese pork gyoza dumplings offer a delightful contrast of crisp bottoms and tender, savory-filled wrappers. These delicate parcels capture the essence of umami-rich comfort, blending finely textured pork with aromatic seasonings in each bite. Crafting them at home transforms an ordinary evening into an immersive culinary experience worthy of any dinner table.
Ingredients
- Ground pork – ½ lb
- Gyoza wrappers – 24 pieces
- Soy sauce – 2 tbsp
- Sesame oil – 1 tsp
- Vegetable oil – 2 tbsp
- Water – ¼ cup
Instructions
- Combine ½ lb ground pork, 2 tbsp soy sauce, and 1 tsp sesame oil in a medium bowl.
- Mix the filling vigorously for 2 minutes until the pork becomes slightly sticky and well-incorporated.
- Place 1 tsp of filling in the center of a gyoza wrapper.
- Moisten the edges of the wrapper with water using your fingertip.
- Fold the wrapper in half over the filling, pressing the edges to seal.
- Pleat the sealed edge 4–5 times, ensuring no air pockets remain inside.
- Repeat steps 3–6 until all wrappers and filling are used.
- Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.
- Arrange gyoza in a single layer, flat-side down, and cook for 3 minutes until bottoms turn deep golden brown.
- Pour ¼ cup water into the skillet, immediately cover, and reduce heat to medium.
- Steam gyoza for 6 minutes until wrappers become translucent and filling is fully cooked.
- Remove the lid and cook for 1 more minute to re-crisp the bottoms.
- Transfer gyoza to a plate using a spatula, keeping them crisp-side up.
Buttery and juicy, the pork filling melds seamlessly with the delicate, steamed wrapper, while the seared base adds a satisfying crunch. Serve these gyoza alongside a tangy dipping sauce or nestled over a bed of steamed rice to soak up every last drop of savory goodness.
Filipino Pork Sinigang (Sour Soup)
Nestled among the world’s great comfort soups, Filipino Pork Sinigang offers a symphony of sour notes that dance across the palate, balancing rich pork with vibrant vegetables in a broth that both comforts and invigorates. This traditional dish showcases the Filipino love for tamarind’s tangy embrace, creating a culinary experience that feels simultaneously rustic and refined.
Ingredients
Pork shoulder – 1.5 lbs
Water – 8 cups
Tamarind soup base mix – 1 packet (1.4 oz)
Fish sauce – 2 tbsp
Onion – 1 medium
Tomatoes – 2 medium
Daikon radish – 1 cup sliced
String beans – 1 cup cut into 2-inch pieces
Eggplant – 1 medium sliced
Spinach – 2 cups packed
Instructions
1. Cut the pork shoulder into 1-inch cubes, removing excess fat.
2. Place pork cubes in a large pot and add 8 cups of cold water.
3. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
4. Skim off any gray foam that rises to the surface during the first 10 minutes of cooking.
5. Simmer the pork uncovered for 45 minutes until tender when pierced with a fork.
6. While pork simmers, chop the onion into wedges and slice tomatoes into quarters.
7. Add onion wedges and tomato quarters to the pot after the 45-minute simmer.
8. Cook for 5 minutes until onions become translucent.
9. Stir in the tamarind soup base mix until completely dissolved.
10. Add 2 tablespoons of fish sauce and stir to incorporate.
11. Add sliced daikon radish and simmer for 8 minutes until slightly tender.
12. Add string beans and eggplant slices, cooking for 5 more minutes.
13. Test vegetables for doneness – they should be tender but retain some bite.
14. Turn off the heat and immediately stir in the spinach until just wilted.
15. Let the soup rest for 5 minutes before serving to allow flavors to meld.
Served steaming hot, this sinigang delivers tender pork that falls apart at the touch of a spoon, while the vegetables maintain their structural integrity against the bracing sour broth. The interplay of textures—from the meltingly soft radish to the crisp-tender beans—creates a satisfying complexity that makes each spoonful unique. For an elegant presentation, ladle into deep bowls and garnish with fresh cherry tomatoes, allowing diners to customize their sourness level by crushing the additional tomatoes into their portion.
Malaysian Pork Rendang
Languidly simmered to perfection, Malaysian pork rendang transforms humble ingredients into an aromatic masterpiece where tender meat luxuriates in a rich, complex coconut curry that clings beautifully to each succulent piece. This traditional dish achieves its signature depth through patient cooking, allowing flavors to meld into a harmonious balance of spice, sweetness, and umami that will transport your senses straight to Southeast Asia.
Ingredients
Pork shoulder – 2 lbs
Coconut milk – 2 cups
Shallots – 4
Garlic – 6 cloves
Ginger – 2 inch piece
Lemongrass – 2 stalks
Dried red chilies – 8
Turmeric – 1 tsp
Coriander – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Sugar – 1 tbsp
Instructions
1. Cut 2 lbs pork shoulder into 1-inch cubes, removing excess fat.
2. Blend 4 shallots, 6 garlic cloves, 2-inch ginger piece, 2 lemongrass stalks, 8 dried red chilies, 1 tsp turmeric, 1 tbsp coriander, and 1 tsp cumin into a smooth paste using a food processor.
3. Heat a heavy-bottomed pot over medium heat and toast the spice paste for 5 minutes until fragrant, stirring constantly to prevent burning.
4. Add pork cubes to the pot and cook for 8 minutes, turning pieces to brown all sides evenly.
5. Pour in 2 cups coconut milk and bring to a gentle simmer, then reduce heat to low.
6. Stir in 1 tsp salt and 1 tbsp sugar until fully dissolved.
7. Simmer uncovered for 2 hours, stirring every 20 minutes to prevent sticking and ensure even cooking.
8. Increase heat to medium during the final 30 minutes to thicken the sauce, stirring frequently as it reduces.
9. Cook until the oil separates from the sauce and forms a reddish layer on top, about 15-20 minutes.
10. Remove from heat when the pork is fork-tender and the sauce has reduced to a thick, dark coating.
This exquisite rendang achieves a melt-in-your-mouth texture where the pork shreds effortlessly while the deeply caramelized coconut sauce creates a glossy, intensely flavorful crust. Traditionally served with steamed jasmine rice, it also makes an exceptional filling for bao buns or topping for creamy polenta, allowing the complex spices to shine in unexpected presentations.
Chinese Pork and Shrimp Wontons
Masterfully balancing delicate textures and savory flavors, these Chinese pork and shrimp wontons represent the perfect harmony of land and sea wrapped in silky-thin dough. Each carefully crafted parcel offers a glimpse into the artistry of Chinese dumpling making, where simple ingredients transform into elegant morsels worthy of any celebration or quiet weeknight dinner.
Ingredients
- Wonton wrappers – 24 pieces
- Ground pork – ½ lb
- Raw shrimp – ¼ lb
- Soy sauce – 2 tbsp
- Sesame oil – 1 tsp
- Green onions – 2 tbsp chopped
- Ginger – 1 tsp minced
- Chicken broth – 4 cups
- Salt – ¼ tsp
Instructions
- Peel and finely chop the raw shrimp into ¼-inch pieces.
- Combine ground pork, chopped shrimp, soy sauce, sesame oil, green onions, ginger, and salt in a medium bowl.
- Mix the filling with a fork for exactly 2 minutes until the proteins bind together and the mixture becomes slightly sticky.
- Place 1 teaspoon of filling in the center of each wonton wrapper.
- Dip your finger in water and moisten all four edges of the wrapper.
- Fold the wrapper diagonally to form a triangle, pressing firmly to seal the edges and remove any air pockets.
- Bring the two bottom corners of the triangle together and press to seal, creating the classic wonton shape.
- Bring chicken broth to a rolling boil in a large pot over high heat.
- Carefully drop 8 wontons into the boiling broth and cook for 4 minutes until they float to the surface.
- Remove cooked wontons with a slotted spoon and repeat with remaining batches.
- Serve immediately in individual bowls with hot broth ladled over the top.
Beyond their delicate appearance, these wontons reveal a satisfying textural contrast between the silky wrapper and the firm, juicy filling. The combination of sweet shrimp and savory pork creates layers of flavor that unfold with each bite, while the aromatic broth enhances every element. Consider serving them garnished with additional sliced green onions and a drizzle of chili oil for those who appreciate a touch of heat.
Vietnamese Pork Banh Mi Sandwich
Wrapped in a crisp baguette, the Vietnamese pork banh mi sandwich offers a symphony of textures and flavors that dance between savory, sweet, and bright. This iconic street food masterpiece combines tender marinated pork with vibrant pickled vegetables and fresh herbs, creating a handheld delight that satisfies with every bite. Its harmonious balance makes it an unforgettable culinary experience that transports you straight to the bustling streets of Vietnam.
Ingredients
– Pork shoulder – 1 lb
– Baguette – 1 large
– Carrots – 2 medium
– Daikon radish – 1 small
– Rice vinegar – ½ cup
– Sugar – 2 tbsp
– Salt – 1 tsp
– Mayonnaise – ¼ cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves
– Cilantro – ¼ cup
– Jalapeño – 1
Instructions
1. Cut the pork shoulder into ¼-inch thick slices against the grain.
2. Mince the garlic cloves finely.
3. Combine the sliced pork, soy sauce, and minced garlic in a bowl, then marinate for 30 minutes at room temperature.
4. Peel the carrots and daikon radish, then julienne them into matchstick-sized pieces.
5. Combine the rice vinegar, sugar, and salt in a separate bowl, stirring until the sugar dissolves completely.
6. Add the julienned carrots and daikon to the vinegar mixture, pressing them down to submerge, and let pickle for 20 minutes.
7. Preheat a skillet over medium-high heat until a drop of water sizzles immediately.
8. Cook the marinated pork slices in the hot skillet for 3-4 minutes per side until they develop a golden-brown crust and reach an internal temperature of 145°F.
9. Drain the pickled vegetables thoroughly, squeezing out excess liquid with your hands.
10. Slice the baguette lengthwise, leaving one edge attached to create a hinge.
11. Spread mayonnaise evenly on both interior sides of the baguette.
12. Layer the cooked pork slices along the bottom half of the baguette.
13. Top the pork with the drained pickled vegetables.
14. Thinly slice the jalapeño, removing seeds for less heat if preferred.
15. Arrange the jalapeño slices and cilantro leaves over the vegetables.
16. Press the top of the baguette down firmly to compress the fillings.
17. Slice the assembled sandwich into four equal portions with a serrated knife.
Serving this banh mi slightly warm allows the crisp baguette to contrast beautifully with the juicy, savory pork and tangy pickled vegetables. The combination creates a satisfying crunch that gives way to layers of umami, sweetness, and herbaceous freshness. For an elegant presentation, serve the sliced sandwiches on a wooden board with extra pickled vegetables on the side.
Summary
Hearty and full of flavor, these 18 Asian pork recipes bring restaurant-quality meals right to your kitchen. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest so more home cooks can enjoy these delicious dishes!
