• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Spicy Pan-fried Pork Butt

    Last Modified: September 19, 2018 by Elaine| 11 Comments

    2.1K shares
    • Share on Facebook
    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

    Spicy Pork Butt

    Elaine
    Hot and spicy pork butt.
    No ratings yet
    Print Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Chinese
    Servings 2
    Calories 500 kcal

    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
    • ¼ tsp. ground pepper
    • 1 tbsp. roasted white sesame seeds
    • ½ tbsp. cumin powder

    Instructions
     

    • Cut the pork butt into 2 cm thin large pieces and marinate the pork with all of the seasonings. Set aside overnight.
    • Drain to remove the extra sauce on the surface. Mix all of the sprinkling spice together in a small bowl.
    • 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..
    • 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.

    Notes

    Prepare time do not include the marinating time.

    Nutrition

    Calories: 500kcalCarbohydrates: 14gProtein: 50gFat: 26gSaturated Fat: 6gCholesterol: 150mgSodium: 987mgPotassium: 971mgFiber: 2gSugar: 6gVitamin A: 115IUVitamin C: 11.1mgCalcium: 148mgIron: 7.1mg
    Keyword pork
    Tried this recipe?Mention @ChinaSichuanFood

    Spicy pan-fried pork|chinasichuanfood.com

    More recipes you may enjoy

    • How to Make Bubble Tea (Boba Tea)
    • Red Bean Paste
    • Hand Pulled Noodles (Easier Version)
    • Chinese Almond Cookie

    Reader Interactions

    Comments

    1. Adrian

      March 14, 2018 at 6:06 pm

      Pork butt as in pig ass? rump steak?

      Reply
      • Elaine

        March 14, 2018 at 7:44 pm

        Check this.

        Reply
        • Andreas

          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

            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

              March 17, 2018 at 7:23 am

              love the picture, the piggy looks so cheerful 🙂

              Andreas

            • Elaine

              March 17, 2018 at 8:04 pm

              Thank you!

      • Libby

        April 05, 2018 at 8:47 am

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

        Reply
    2. Adrian

      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

        March 19, 2018 at 8:05 pm

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

        Reply
    3. Chong Wilbers

      July 13, 2022 at 11:11 am

      Thanks for writing this! I've been grilling all year and looking forward to it again this weekend! Excited to try ribs for my next cookout.

      Reply
      • Elaine

        July 16, 2022 at 8:01 am

        Thank you Chong. I hope you will love the rib recipe as this one. Looking forward to your feedback.

        Reply

    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.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Scallion Pancakes (Cong You Bing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved