Authentic home cooking from Chile, with US measurements.

Originally published on Cookpad Chile as COSTILLITAS DE CERDO KUNG PAO. JON STYLE

Kung Pao Pork Ribs, Jon Style

Name: Kung Pao Pork Ribs, Jon Style
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2.2 lbs (1 kg) pork ribs, cut into small pieces; 2 cups (500 ml) water; 1 teaspoon salt; 2 tablespoons cornstarch; 2 tablespoons peanut or vegetable oil; 1 tablespoon sesame oil; 1 green bell pepper, cut into squares; 1 red bell pepper, cut into squares; 1/2 cup scallions, thinly sliced on the diagonal; 2/3 cup roasted, shelled peanuts; 1 tablespoon sesame oil; 1 tablespoon finely chopped ginger; 4 cloves garlic, finely chopped; 1/4 cup soy sauce; 1/3 cup Chinese rice vinegar; 1/4 cup Chinese rice wine; 1/4 cup brown sugar; 1 cup granulated sugar; 1/2 teaspoon Sichuan pepper or regular black pepper; 1/2 teaspoon crushed red pepper flakes (such as cayenne); 1 tablespoon cornstarch

Jon Michelena @jonmichelena

Estados Unidos

This is a classic dish from Sichuan province in southwest China. It's spicy and very popular in New York. I made it moderately spicy. If you want it spicier, you can add more chili pepper.

Jon Michelena @jonmichelena

Estados Unidos

This is a classic dish from Sichuan province in southwest China. It's spicy and very popular in New York. I made it moderately spicy. If you want it spicier, you can add more chili pepper.

Saved

Ingredients

Serves 2 servings

2.2 lbs (1 kg)pork ribs, cut into small pieces
2 cups (500 ml)water
1 teaspoonsalt
2 tablespoonscornstarch
2 tablespoonspeanut or vegetable oil
1 tablespoonsesame oil
1green bell pepper, cut into squares
1red bell pepper, cut into squares
1/2 cupscallions, thinly sliced on the diagonal
2/3 cuproasted, shelled peanuts
Kung Pao sauce Jon style
1 tablespoonsesame oil
1 tablespoonfinely chopped ginger
4 clovesgarlic, finely chopped
1/4 cupsoy sauce
1/3 cupChinese rice vinegar
1/4 cupChinese rice wine
1/4 cupbrown sugar
1 cupgranulated sugar
1/2 teaspoonSichuan pepper or regular black pepper
1/2 teaspooncrushed red pepper flakes (such as cayenne)
1 tablespooncornstarch

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Steps

1

In a pot, add the water and salt, then cook the pork ribs for about 45 minutes, until they are tender but not falling apart. Transfer the cooked ribs to a plate. Reduce the cooking liquid to 1 cup, strain it, and set aside.
2

To make the Kung Pao sauce, heat a pot with the sesame oil and sauté the ginger and garlic without browning. Add the remaining sauce ingredients, making sure to dissolve the cornstarch in the liquid. Cook over medium heat until the sauce boils and thickens. Let it simmer for 1 minute.
3

Heat a wok with 1 tablespoon of sesame oil and stir-fry the peanuts. Add and stir-fry the bell peppers with half of the scallions, then set aside.
4

Coat the pork ribs in cornstarch. Heat the wok with 2 tablespoons of peanut or vegetable oil and brown the ribs. Add the reserved cup of pork broth to the ribs and let it thicken slightly.
5

Add the reserved vegetables and the Kung Pao sauce. Stir-fry and serve immediately. Sprinkle a little scallion on top.

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Cooksnaps

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Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

Keywords

Welsh Onion Cayenne Vege Peanut Ginger Red Bell Pepper Pepper Rice Pork Rib Sweet Green Pepper Soy Garlic Wine

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