Top 16 Chinese Pork Dishes

Char Siu, also known as Chinese barbecued pork, is a popular and flavorful dish in Chinese cuisine. It is made by marinating pork in a sweet and savory sauce, then roasting it until the meat becomes tender and caramelized. The marinade for char siu typically consists of soy sauce, hoisin sauce, honey, Chinese five-spice powder, and sometimes other ingredients like garlic or ginger. This combination gives the pork a rich and complex flavor profile. The marinade is often brushed onto the meat multiple times during the cooking process, enhancing the taste and creating a sticky glaze. The end result is a succulent and juicy pork dish with a slightly sweet and smoky flavor. Char siu can be enjoyed on its own as a main dish, or it can be used as an ingredient in other dishes like fried rice or noodle stir-fries. 

Bak kut teh is a popular Chinese pork dish that originated in the Fujian province of China and has gained popularity throughout Southeast Asia. The dish's name translates to "pork bone tea," which refers to the simmering of pork ribs in a fragrant herbal broth. The main ingredients of bak kut teh are pork ribs, which are slowly cooked in a combination of herbs and spices such as garlic, star anise, cinnamon, cloves, and dried mushrooms. These ingredients infuse the broth with a rich and aromatic flavor. Additionally, various Chinese herbs like dang gui (angelica root) and yu zhu (solomon's seal) are often added for their medicinal properties. The pork ribs in bak kut teh are tender and succulent, falling off the bone with each bite. The broth is hearty, with a balance of savory, herbal, and slightly sweet flavors. 

Cha Siu Bao, also known as barbecue pork buns, is a popular Chinese dish that is loved for its soft and fluffy dough filled with savory and tender barbecued pork. This delectable treat has its roots in Cantonese cuisine but has gained popularity worldwide. The dough is made from a combination of yeast, sugar, flour, and water, which is then steamed or baked to achieve a light and fluffy texture. The filling consists of succulent pieces of char siu, a type of Cantonese barbecue pork that is marinated in a sweet and savory sauce. The pork is typically seasoned with ingredients such as soy sauce, oyster sauce, hoisin sauce, honey, and five-spice powder, giving it a rich and flavorful taste. While the traditional version features only the barbecued pork filling, variations of cha siu bao can include additional ingredients such as vegetables, mushrooms, or even salted egg yolk for added texture and taste. 

Red braised pork belly, also known as hong shao rou in Chinese, is a popular and iconic dish in Chinese cuisine. This delectable dish features thick slices of succulent pork belly that are braised to perfection in a rich and flavorful sauce. The key to its distinct red color and unforgettable taste lies in the combination of soy sauce, sugar, rice wine, and aromatic spices. The pork belly is first seared until golden brown, then simmered in the sauce for hours, allowing the flavors to infuse and the meat to become tender and melt-in-your-mouth. The result is a dish that boasts a harmonious blend of sweet, savory, and slightly caramelized flavors. The tender pork belly becomes succulent and juicy, while the sauce imparts a rich, umami taste that is both satisfying and addictive. 

Dongpo Pork, also known as Dongpo Rou, is a famous Chinese dish that originated from the Song Dynasty and is named after the renowned poet and gastronome, Su Dongpo. This pork dish is characterized by its tender and succulent meat, rich flavor, and beautiful presentation. To prepare Dongpo pork, a thick slab of pork belly is first marinated in a combination of soy sauce, rice wine, ginger, and other aromatic spices. The meat is then slowly braised in a fragrant mixture of sugar, soy sauce, and Chinese spices until it becomes incredibly tender and infused with the flavors of the sauce. The dish is typically served by cutting the pork belly into thick slices, each one showcasing the layers of fat and meat. Dongpo pork is often accompanied by steamed buns, which are perfect for soaking up the delicious sauce. 

Twice-Cooked Pork is a popular Chinese dish known for its tender and flavorful slices of pork. The dish typically begins with thin slices of boiled or steamed pork belly, which are then stir-fried with a variety of vegetables and seasonings. The name "twice-cooked pork" comes from the fact that the pork is cooked twice in the preparation process. After being boiled or steamed, the pork is cooled and sliced into thin pieces. These slices are then stir-fried with ingredients like garlic, ginger, and chili peppers, along with vegetables such as cabbage, bell peppers, and leeks. The key to the dish's distinctive flavor lies in the combination of the tender pork and the bold seasonings. The fatty pork belly brings a rich and indulgent taste, while the vegetables add a freshness and crunch. 

Siu Yuk, also known as roasted crispy pork belly, is a popular Chinese pork dish that is loved for its succulent meat and crispy skin. This dish has been a part of Chinese cuisine for centuries and is often enjoyed during festive occasions and gatherings. To prepare Siu yuk, a piece of pork belly is marinated with a combination of flavorsome ingredients such as five-spice powder, soy sauce, sugar, and garlic. The meat is then roasted at a high temperature, resulting in a delectable combination of tender meat and crackling crispy skin. The key to achieving the perfect Siu yuk lies in the balance of flavors and the texture of the skin. The marinade adds a rich and savory taste to the meat, while the high heat during roasting creates a beautiful golden-brown color and a satisfying crunch to the skin. 

Babi panggang, translates to "grilled pork" in English, although the dish is actually prepared by roasting the pork. The dish typically consists of succulent pork belly that is marinated in a flavorful mixture of spices, such as garlic, ginger, soy sauce, and five-spice powder. The marinated pork is then roasted until the skin turns crispy and golden brown, while the meat remains juicy and tender. Babi panggang is loved for its contrasting textures and bold flavors. The crispy skin provides a satisfying crunch, while the meat is rich, savory, and often slightly sweet. The marinade infuses the pork with a delicious aroma and enhances its taste. This dish is often served with steamed rice and a side of vegetables, such as bok choy or Chinese broccoli. 

Khong Bah Png is a popular Chinese pork dish that is known for its incredible flavors and textures. This traditional dish originates from the Hakka cuisine, which is known for its hearty and flavorful dishes. Khong bah png typically consists of braised pork belly, which is cooked until it becomes tender and succulent. The pork belly is marinated with a combination of soy sauce, garlic, ginger, and various spices, which infuse the meat with a rich and savory flavor. The dish also includes other ingredients such as hard-boiled eggs, tofu, and mushrooms, which are cooked with the pork belly in the flavorful braising liquid. This allows the ingredients to absorb the delicious flavors, creating a harmonious blend of tastes. Khong bah png is often served with steamed rice, allowing the fragrant sauce to be soaked up by the rice, enhancing its taste. 

Lo Bah Png, or Minced Pork Rice, is a widely enjoyed dish in Taiwan and Southern Fujian. While flavor profiles can vary, the fundamental ingredients remain consistent: ground pork marinated and boiled in soy sauce, served over steamed rice. This gaifan dish's signature sauce, known as "bah-sò," is prepared by stir-frying ground meat with sliced shallots in oil, followed by boiling in soy sauce. The cooking process allows customization with seasonings like sugar, rice wine, and pepper, resulting in a dark-brown, flavorful meat sauce. "Bah-sò" is versatile, complementing noodles, soup, vegetables, and various homemade Taiwanese dishes.

Yuxiang shredded pork, also known as "fish-flavored shredded pork," is a popular and flavorful dish in Chinese cuisine. Despite its name, this dish does not actually contain any fish. It is believed to have originated from the Sichuan province, known for its bold and spicy flavors. The dish is made by marinating thin slices of pork with soy sauce, vinegar, and spices such as ginger, garlic, and chili flakes. The marinated pork is then stir-fried with a combination of vegetables, including bell peppers, carrots, and wood ear mushrooms. The unique flavor of Yuxiang shredded pork comes from a special sauce made with black vinegar, soy sauce, sugar, and a variety of seasonings. The dish is characterized by its sweet, sour, and spicy taste, with a hint of umami. 

The Chinese pork dish, pork chop bun, is a popular street food that originated in Macau but has now gained popularity all over China. It consists of a tender and juicy pork chop that is marinated in a flavorful mixture of soy sauce, garlic, and spices, then fried to perfection. The pork chop is then served on a soft and fluffy bun, creating a delicious combination of textures. The pork chop bun is often garnished with a variety of condiments such as lettuce, tomato, and mayonnaise, which adds freshness and creaminess to the dish. The bun itself is slightly sweet, providing a pleasant contrast to the savory and seasoned pork chop. This dish is loved for its simplicity and delicious flavors. 

Pork Knuckles and Ginger Stew, a staple in traditional Cantonese cuisine, is a restorative dish often consumed by new mothers in Guangzhou to regain strength and well-being. Key ingredients include pig trotters, ginger, sweet vinegar, eggs, salt, and oil. The traditional preparation involves cooking the stew in a tall earthenware pot with a glazed interior. It's noteworthy that the acidic nature of vinegar, combined with this cooking method, may leach metals from iron pots into the stew more than in water-based stews.

Steamed minced pork is a savory dish whose main ingredient is minced pork and has other ingredients like dried squid and preserved cabbage. The cooking process involves steaming over boiling water until fully cooked. Seasonings, including soy sauce, salt, sugar, and corn flour, and occasionally white pepper and sesame oil, add depth to the flavor. Typically served with rice during lunch or dinner, this dish showcases the culinary preferences of the region.

Cui Shao is a variety of crackling originating from Guiyang, Guizhou province, China. It involves pork from which a significant portion of the fat has been rendered. The name "Cui Shao" is derived from the sound produced when one bites into the snack. With each bite, the outer layer crackles, resulting in a crispy texture that lends the snack its distinctive name.

Chang-Wang Noodles, a favored snack in Guiyang City, Guizhou Province, China, is a distinctive noodle soup incorporating intestines and blood as key ingredients. The name "Chang Wang Noodles" is derived from the local term for pig blood, referred to as "Wang."