Kung Po Pork

  • 10MINS
  • 35MINS
  • 323KCAL

Our Kung Po 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.

Easy Peasy Kung Po Pork pinchofnom.com
4

NutritionPer Serving

  • Calories323
  • Carbs38g
  • Protein25g
  • Fat5.8g
  • Saturates1.7g
  • 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 Po 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 Po 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 Po Pork recipe?

  • You need to count 8 Points per portion of this Kung Po Pork recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Kung Po Pork recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Kung Po Pork recipe if you’re on WW Purple.

Do you need any special ingredients to make this Kung Po 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.

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 Po Pork?

There are 323 calories per portion in this Kung Po Pork, which means it falls into our Everyday Light category. 

This Kung Po 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:

Salt and Pepper Chips pinchofnom.com
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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 Po Pork

Our Kung Po 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 323
  • Carbs 38G
WW Points
  • 8 Green
  • 8 Blue
  • 8 Purple

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. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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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16 comments

See what others have to say

AliceSaturday 25th July 2020

Oh my goodness this was delicious! A hit with my whole family including my dad who is always difficult to please! I would add less chiliflakes unless you like a lot of spice. I’ll definitely be making this again thank you!

Reply

    SharonMonday 27th July 2020

    Hi Alice, thanks for your great feedback, we’re so pleased your whole family enjoyed this recipe! Thanks for taking the time to let us know.

    Reply

Clare PopeMonday 13th July 2020

Can you substitute the pork for king prawns? And if so what would the cooking time be?

Reply

    LisaMonday 20th July 2020

    Hi Clare. This recipe would work well with prawns. You would need to cook them for less time, probably for around 10-12 minutes. Make sure they thoroughly cooked and are pink and opaque all the way through.

    Reply

SallyThursday 2nd July 2020

Yet another brilliant takeaway although only added half the chilli flakes. Will be definitely making again.

Reply

    HollyThursday 2nd July 2020

    Hey Sally, so glad you enjoyed the Kung Po Pork!

    Reply

Tracey raynorMonday 25th May 2020

Made this with chicken, the whole family loved it and my daughters work in a chinese takeaway!

Reply

    Steve CowderoyTuesday 26th May 2020

    Hi Tracey, thanks for getting in touch with us. So happy to hear that you and your family enjoyed this recipe.

    Reply

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