Kung Pao Pork

  • 10MINS
  • 35MINS
  • Serves 4
  • 298KCAL

Our Kung Pao Pork recipe has all the flavours and textures you'd expect, but with far less calories than the takeaway – perfect if you're counting calories or following a plan like Weight Watchers.

  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
  • Fakeaways pinchofnom.com
Easy Peasy Kung Pao Pork pinchofnom.com
4

NutritionPer Serving

  • Calories298
  • Carbs38g
  • Protein25g
  • Fat5.5g
  • Saturates0.3g
  • Sugars17g

 

Kung Po Pork - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This spicy, sweet Chinese inspired dish has always been one of our favourite things to order from the takeaway, but unfortunately the takeaway version isn’t exactly slimming friendly.

Our Kung Pao Pork recipe uses baked pork instead of fried and a few clever ingredient swaps to create a dish that’s low on calories without sacrificing flavour – you’ll never need to order it from the takeaway again!

It’s no secret that we like our food with a bit of a spicy kick, but you can easily add less (or more!) chilli flakes to this recipe depending on your preferences.  Serve with piles of fluffy rice or any of our other Fakeaway dishes!

What diets is this Kung Pao Pork suitable for?

This Kung Po Pork recipe is suitable for dairy free diets.

It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;

  • Dark soy sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Kung Pao Pork recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make this Kung Pao Pork?

You can find all of the ingredients for this Kung Po Pork recipe in your local supermarket.  If you can’t get hold of cider vinegar, then you can just use white wine vinegar instead.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Don't worry if you can't find bamboo shoots - swap them for a sliced pepper for crunch. Add a handful of cooked peas to the cooked rice if you like.

NEW TIP
Very quick and easy to make
Made my sauce in saucepan instead of frying pan... Means heat/steam doesn't escape as quick and so the sauce thickens slower. Once consistency is what I wanted, took if off from heat and added splash of orange juice to keep consistency 😁
NEW TIP
Made a chicken version, just as delicious and so simple
Added some extra water to the sauce as I love the sauce! Great recipe to switch out (daughter took honey back to uni...maple syrup worked!) And white white vinegar subbed for cider vinegar. Really tasty!!
NEW TIP
Delicious with pork or chicken.
We followed the recipe as it was in the book and it was perfect. We served our Kung Pao with Vegetable Chow Mein A real treat!
NEW TIP
Kung Po Chicken
I replaced the pork with chicken and enjoyed it . Use less chilli than recipe states unless you like it very hot
NEW TIP
Kung POW!!!
Wow... this was a huge hit with my family. I substituted the bean sprouts with grated carrot. If you don't like hot dishes hold fire on the chilli flakes... 2 tsp was HOT! The only downside was I hadn't made enough for my lunch the next day!
NEW TIP
A feisty meal that packs a punch!
A deliciously spicy recipe, that will set your taste buds on fire! Easy to adjust spice levels to different preferences or partner with friendly cooling salad items to reduce the heat 👌
NEW TIP
Absolutely delicious simple to make
Don't let the long list of ingredients scare you. I had all the cupboard ingredients already. For a wetter dish double up on the sauce. You won't be disappointed. Served it with Egg Fried Rice
NEW TIP
Very tasty and just enough heat.
We swapped the pork with prawns and served with fakeaway fried rice
NEW TIP
Very easy recipe to follow
Used chicken instead of pork. Would make more sauce next time and maybe less chilli for my personal taste
NEW TIP
Saucy?
If you like your Kung Poa Pork saucy then just double the ingredients!
NEW TIP
This takes like it comes from a Chinese takeaway...it is so so good!!!! Add stir fry veggies to bulk it up!
NEW TIP
delicious, I added chicken stock for extra sauce
Perfect fake-away recipe, I don't like it too spicy, so I halved the chilli & added half cup of chicken stock for extra sauce. Made it perfect!
NEW TIP
Perfect Fakeaway
Made with other dishes it really felt like a real takeaway but so much fresher!
NEW TIP
Less spicy for little ones
I left out the chilli flakes while cooking and just used a chilli mill to add to mine when serving. My 10 year old loved it just as much as me
NEW TIP
Used chicken instead of pork and it was equally delicious.
NEW TIP
Another favourite!!!
Use only one chilli if you prefer a little less heat. I also doubled up on the sauce as it was so delicious!
NEW TIP
Hot and Spicy Meatballs
I only used the chilli flakes, I know them and how much I normally use. I would suggest you start with a small amount of spice and add more if needed, others have gone the whole hog and said it’s too spicy. They are absolute heaven, loved them
NEW TIP
Kung Pao Pork
I added more vegetables to mine and used chicken instead. This isn’t supposed to swim in sauce, but if you prefer that then add more of the wet ingredients
NEW TIP
Delicious, quick and easy!
I used chicken to lower ww points this came out as 6 pp for me. Will definitely be making again, will add a few cashews to finish, also might try with prawns and pineapple as sauce would work well with the flavours.
NEW TIP
So easy to do
I used chicken instead of pork . Very quick to cook and so good . Who needs to go to a Chinese when you can cook this in less than half an hour . Big winner in our house .
1
NEW TIP
So easy and soooo tasty
Unless you like it hot, use half the chilli flakes or less, you can always add more later. Also I prefer it with chicken (not a lover of pork) and I add water chestnuts. I make up a few portions and freeze, everyone loves it!
NEW TIP
Perfect
The only thing I changed in this recipe was I didn't use bamboo shoots, I used pepper instead. quite a kick to it but I like heat so it was fine but if anyone wanting to make it isn't a big fan of spice then maybe reduce the amount of chilli flakes.
NEW TIP
A little tweek
Sapped out the pork in the title for chicken, absolutely delicious.
NEW TIP
It was spicy but delicious! Easy to make and very filling.
I found it quite spicy so I would suggest adding the chilli slowly and tasting as you go. Also works brilliantly with chicken instead of pork and great for freezing.
NEW TIP
One of my favourite recipes from the Comfort Food book
Made extra sauce as suggested by others
NEW TIP
Wow, wow, wow - fantastic fiery flavours
Ooh just make it as it is, no need for change. Loving the bite and flavoursome spices. This has been made many times, and there's always portions in the freezer to drool over later.
NEW TIP
I used chicken instead of pork, and I will try with king prawns next time!
NEW TIP
A must try!
Absolutely delicious you won’t be disappointed I’ve tried with chicken & pork & loved both!
NEW TIP
Very easy recipe to follow.
Unfortunately my husband doesn’t eat pork so I changed it to chicken. The result was delicious.
NEW TIP
Amazing! If you’re a sauce lover, double up and count the extra calories, it’s worth it!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘I thought this was really easy to make and the end result was delicious. I will definitely be making it again and I won't be changing anything except bamboo shoots for pepper again. This meal definitely satisfied my takeaway craving!’

Kayleigh Breeze

This post contains affiliate links: what this means

You’ll need a baking tray like this one from Amazon to bake your pork – this will help to keep your dish low on calories!

You will also need a saucepan for this recipe and if you don’t already have one then you can pick one up over on Amazon as well.

How many calories are in this Kung Pao Pork?

There are 298 calories per portion in this Kung Pao Pork, which means it falls into our Everyday Light category. 

This Kung Pao Pork is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180ºC and line a baking tray with baking parchment.

Step 2

Place the pork, cornflour, Chinese 5 spice and sesame oil into a sandwich bag and shake until the pork is completely coated in the cornflour mix. Spread across the baking tray and place into the oven for 35 minutes, turning after 20 minutes.

Step 2 pinchofnom.com

Step 3

While the pork is cooking, make the sauce. Sauté the onions, red pepper and carrot in a little low calorie cooking spray on a low heat, until they start to soften. This will take around 6-7 minutes.

Step 3 pinchofnom.com

Step 4

Once the vegetables have softened, add the garlic and bamboo shoots and cook for a further 2 minutes, stirring frequently.

Step 4 pinchofnom.com

Step 5

Add all of the remaining sauce ingredients (except the spring onions), mix well to combine and leave to simmer on a low heat for 10-15 minutes until the sauce has thickened and reduced.

Step 5 pinchofnom.com

Step 6

Once the pork has cooked and is crisp and golden, add it to the sauce and stir. Serve immediately with rice or your choice of accompaniment and garnish with the finely sliced spring onions.

Step 6 pinchofnom.com

Kung Po Pork - Pinch of Nom Slimming Recipes

What could I serve with this Kung Po Pork?

This Kung Po Pork would work really well when served with piles of fluffy rice or alongside any of the following Chinese fakeaway dishes:

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How do you know when Kung Po Pork is cooked?

You’ll need to cook your pork for 35 minutes or until it’s crisp and golden.

The sauce needs to be cooked for around 18 – 24 minutes or until it has thickened and reduced and the vegetables are cooked through and tender.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Kung Po Pork in the fridge?

Once you’ve put this dish out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Kung Po Pork in the fridge for approximately 3 days or so.

Can I freeze Kung Po Pork?

Yes you can!  If you plan to freeze this recipe then make sure that you freeze the cooked meat and sauce separately.

Please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Kung Po Pork?

From chilled: Pop the pork into a moderately hot oven for 10-15 minutes.  Reheat the sauce either in the microwave or on the hob until piping hot, and combine once the meat is hot.

From frozen: Defrost thoroughly and then pop the pork into a moderately hot oven for 10-15 minutes.  Reheat the sauce either in the microwave or on the hob until piping hot, and combine once the meat is hot.

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Kung Pao Pork

Our Kung Pao Pork recipe has all the flavours and textures you'd expect, but with far less calories than the takeaway - perfect if you're counting calories or following a plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 298
  • Carbs 38G

Ingredients

For the pork:

  • 400 g lean diced pork
  • 2 tbsp cornflour
  • 1 tsp Chinese 5 spice
  • 1 tsp toasted sesame oil

For the sauce:

  • 60 g onion thinly sliced
  • 160 g red pepper cut into 2cm dice
  • 60 g carrot cut into 3mm batons
  • 225 g tin bamboo shoots drained
  • 2 garlic cloves crushed
  • 1 tbsp brown sugar
  • 3 tbsp granulated sweetener
  • 60 ml cider vinegar
  • 1 tbsp runny honey
  • 2 tsp chilli flakes
  • 2 tbsp tomato puree
  • 1 tbsp dark soy sauce
  • low calorie cooking spray
  • 2 spring onions finely sliced, to garnish

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 180ºC and line a baking tray with baking parchment.
  2. Place the pork, cornflour, Chinese 5 spice and sesame oil into a sandwich bag and shake until the pork is completely coated in the cornflour mix. Spread across the baking tray and place into the oven for 35 minutes, turning after 20 minutes.
  3. While the pork is cooking, make the sauce. Sauté the onions, red pepper and carrot in a little low calorie cooking spray, on a low heat, until they start to soften. This will take around 6-7 minutes.
  4. Once the vegetables have softened, add the garlic and bamboo shoots and cook for a further 2 minutes, stirring frequently.
  5. Add all of the remaining sauce ingredients (except the spring onions), mix well to combine and leave to simmer on a low heat for 10-15 minutes until the sauce has thickened and reduced.
  6. Once the pork has cooked and is crisp and golden, add it to the sauce and stir. Serve immediately with rice or your choice of accompaniment and garnish with the finely sliced spring onions.

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36 comments

See what others have to say

Nicole DaviesThursday 21st April 2022

Hi, could I use Pure Via Bakers secret of brown sugar alternative or would it not be the same

Reply

    HollyFriday 22nd April 2022

    Hey Nicole, I’ve just had a a look online and that brand weighs like for like with sugar so it should work okay! Hope that helps!

    Reply

NicolaFriday 25th March 2022

I haven’t got toasted sesame oil, does it matter? What can I substitute instead?

Reply

    HollyMonday 28th March 2022

    Hey Nicola, the toasted sesame oil adds a little bit of the flavour to this dish. It’s not exactly the same but you could use some olive oil instead if you prefer, hope that helps!

    Reply

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