1. Char Siu (Chinese BBQ Pork)
45 min · Intermediate · Cantonese
Sticky, caramelized Chinese BBQ pork with honey-charred edges, from a regular home oven. Slice it over rice, into noodles, or fold it into bao.
6 Chinese Pork Recipes
By The Chowmi Test Kitchen · Updated June 6, 2026
Pork is the heart of Chinese cooking, and these recipes show just how far it ranges — sticky and roasted, braised until it melts, crisp-fried in a sweet-sour glaze, or stir-fried with fiery chili-bean paste. From the lacquered BBQ pork hanging in Cantonese shop windows to the comforting red-braised pork belly of the Yangtze, this collection covers roasted, braised, fried, steamed and stir-fried styles. Each recipe is written for a US kitchen with honest substitutes for anything hard to find, and we note the flavor and difficulty so you can pick the right one — a fast weeknight stir-fry, a make-ahead braise, or a weekend project.
2. Red-Braised Pork Belly
1 hr 20 min · Beginner · Shanghainese
Hong shao rou — melt-in-your-mouth pork belly in a glossy, sweet-savory mahogany glaze. The ultimate Chinese comfort dish, and even better the next day.
3. Sweet and Sour Pork
40 min · Intermediate · Cantonese
Crispy fried pork in a bright, balanced sweet-and-sour sauce with peppers and pineapple. The double-fry trick keeps it crunchy — far better than takeout.
4. Twice-Cooked Pork
45 min · Intermediate · Sichuan
Sichuan twice-cooked pork: simmered, then stir-fried with chili-bean paste until the edges curl. Deeply savory, spicy, and a Sichuan classic.
5. Fish-Fragrant Pork
27 min · Intermediate · Sichuan
Shredded pork in the savory-sweet-sour 'yu xiang' sauce — bold, complex Sichuan flavor in about 30 minutes. No fish involved, despite the name.
6. Steamed Spare Ribs with Black Bean Sauce
38 min · Beginner · Cantonese
Dim sum steamed spare ribs in a punchy black-bean-and-garlic sauce. No frying or wok skill — the steamer does all the work.
Easy Chinese dinner FAQ
What is the most popular Chinese pork dish?
Char siu (Chinese BBQ pork) and sweet and sour pork are probably the most internationally famous, while red-braised pork belly (hong shao rou) and twice-cooked pork are beloved home and regional classics in China. Pork is the most-used meat in Chinese cooking, so the “most popular” dish really depends on the region.
What cut of pork is best for Chinese cooking?
It depends on the dish. Pork shoulder (butt) is versatile and used for char siu and sweet and sour pork; skin-on pork belly is essential for red-braised pork and twice-cooked pork; and spare ribs are used for steamed dishes. In general, cuts with some fat stay tender and flavorful through Chinese cooking methods.
What's an easy Chinese pork recipe for beginners?
Black bean spare ribs and red-braised pork belly are both forgiving — the steamer or a gentle braise does most of the work, with little hands-on skill required. Char siu is also beginner-friendly: you mostly marinate and roast. Save the deep-fried sweet and sour pork and the spicy stir-fries for when you're comfortable at the stove.
Which Chinese pork dishes are spicy?
Twice-cooked pork and fish-fragrant pork are the spicy Sichuan options here, both built on doubanjiang (chili-bean paste). Char siu, red-braised pork, sweet and sour pork and black bean spare ribs are not spicy — they range from sweet and savory to garlicky and savory, so there's something for every heat preference.
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