• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Spicy Pan-fried Pork Butt

March 14, 2018 9 Comments

Jump to Recipe Print Recipe

Full of flavor spicy pan-fried pork butt. Pork butt is usually used for making char siu but I find a new way of making them more comforting for spice lovers.

Spicy pan-fried pork|chinasichuanfood.com

Pork butt “梅花肉” is believed to be the most tender part on a pig and it is widely used in stews and stir-fries in Chinese cuisine. In Cantonese cuisine, we love to use it to make char siu. Thanks Andreas’s suggestion about introducing Chinese style pork cut. I have drawn a picture showing the very basic Chinese cutting.

Chinese pork cut|chinasichuanfood.com

Although char siu is yummy and comforting, I always want to explore some unique and special flavor to cooperate some of my favorite spice and seasonings. I have made this twice this week. It is so convenient and time-saving when you don’t want to cut the pork into thin shreds or slices.

Cut the pork butt into 2 cm thin large pieces and marinate the pork with all of the seasonings. Set aside overnight.

Then slightly drain to remove the extra sauce on the surface.

Spicy pan-fried pork|chinasichuanfood.com

Heat oil in a cast iron or a regular pan until really hot, and then fry the pork butt over high fire for 1 minute on both sides until well caramelized. And then slow down the fire and fry the pork slices for another 3-4 minutes until you can insert a chop stick in easily. Turn over twice during the process. Sprinkle half of the spices evenly on both sides.

Spicy pan-fried pork|chinasichuanfood.com

Cut the pork butt into small cubes and mix with the remaining spices. I recommend add some mint leaves, which can add a small faint flavor and work as a decoration.

Spicy pan-fried pork|chinasichuanfood.com

Spicy pan-fried pork|chinasichuanfood.com

Spicy pan-fried pork|chinasichuanfood.com

Spicy pan-fried pork|chinasichuanfood.com
Print
Spicy Pork Butt
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Hot and spicy pork butt.
Course: Main Course
Cuisine: Chinese
Keyword: pork
Servings: 2
Calories: 500 kcal
Author: Elaine
Ingredients
  • 500 g Pork butt ,cut into 4 slices
  • several mint leaves ,decorating and highlighting
  • 1 tbsp. cooking oil
Marinating seasonings
  • 3-4 slices of ginger
  • 2 tbsp. oyster sauce
  • 1 tbsp. light soy sauce
  • 1 tbsp. honey
  • pinch of salt
  • 1 tsp. white pepper
Spices
  • 1 tbsp. red chili pepper flakes
  • 1/4 tsp. ground pepper
  • 1 tbsp. roasted white sesame seeds
  • 1/2 tbsp. cumin powder
Instructions
  1. Cut the pork butt into 2 cm thin large pieces and marinate the pork with all of the seasonings. Set aside overnight.

  2. Drain to remove the extra sauce on the surface. Mix all of the sprinkling spice together in a small bowl.
  3. Heat oil in a cast iron or a regular pan until really hot, and then fry the pork butt over high fire for 1 minute on both sides until well caramelized. And then slow down the fire and fry the pork slices for another 3-4 minutes until you can insert a chop stick in easily. Turn over twice during the process. Sprinkle half of the spices evenly on both sides..
  4. Cut the pork butt into small cubes and mix with spices. I recommend add some mint leaves, which can add a small faint flavor and work as a decoration.
Recipe Notes

Prepare time do not include the marinating time.

Nutrition Facts
Spicy Pork Butt
Amount Per Serving
Calories 500 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 150mg50%
Sodium 987mg43%
Potassium 971mg28%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 50g100%
Vitamin A 115IU2%
Vitamin C 11.1mg13%
Calcium 148mg15%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy pan-fried pork|chinasichuanfood.com

Filed Under: Pork

« How to Make Bubble Tea (Boba Tea)
Easy Chinese Soy Sauce Chicken »

You may also like

lu rou fan-Taiwanese braised pork over rice

Lu Rou Fan-Braised Pork Rice

easy char siu with hoisin sauce

Easy Char Siu with Hoisin Sauce

Peanut dumplings (Peanut Tang Yuan) | Chinasichuanfood.com

Peanut Dumplings (Tang Yuan)

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Adrian says

    March 14, 2018 at 6:06 pm

    Pork butt as in pig ass? rump steak?

    Reply
    • Elaine says

      March 14, 2018 at 7:44 pm

      Check this.

      Reply
      • Andreas says

        March 15, 2018 at 6:55 am

        Elaine, thank you for clarifying this and Adrian thank you for asking…

        Otherwise I would have gone and bought a piece of Schinken (https://en.wikipedia.org/wiki/Cut_of_pork#German_cuts) for this without thinking twice about it.

        Elaine, maybe you should add an explanation to the char siu recipe as well. The term pork butt is really quite confusing especially when one comes from an area where just about any part of pork is readily available – like I do.

        It would be really cool however if you could publish a picture of Chinese pork cuts on your site and just reference these.

        Now I’ll be off to buy some “Schweinebug” 🙂

        Reply
        • Elaine says

          March 15, 2018 at 8:05 am

          Andreas,
          That’s a great point. It is quite confusing, even to lots of home cooking in China. My mother in law does not know what’s the pork butt. I will supplement this part soon.

          Reply
          • Andreas says

            March 17, 2018 at 7:23 am

            love the picture, the piggy looks so cheerful 🙂

            Andreas

          • Elaine says

            March 17, 2018 at 8:04 pm

            Thank you!

    • Libby says

      April 5, 2018 at 8:47 am

      It’s also called pork shoulder just to confuse you more!

      Reply
  2. Adrian says

    March 18, 2018 at 7:54 am

    Thanks Elaine! will try this recipe soon! loved the hunan beef , its become a regular meal in our house as it reminds us of our visit to changsha. hunan food is amazing!

    Reply
    • Elaine says

      March 19, 2018 at 8:05 pm

      I love Hunan dishes too. They are quite brilliant on using all kinds of chili peppers.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Easy Scallion Pancakes, From Batter Directly

Easy Chinese Scallion Pancake

Shrimp and Vegetable Stir Fry

Hong Kong Egg Tarts

egg tart recipe-Hong Kong style

Chinese Pantry

Chinese sausages | ChinaSichuanFood.com

Chinese Sausages

homemade rice noodles|chinasichuanfood.com

Homemade Rice Stick Noodles

Century eggs|chinasichuanfood.com

Century Eggs

How to make tofu at home|chinasichuanfood.com

How to Make Tofu at Home

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in