Chinese Chili-Parsley Pork is a quick, flavorful stir-fry made with tender pork strips, dried chilies, garlic, ginger, and fresh parsley. It combines spicy heat, savory aromatics, and a glossy, restaurant-style finish, all in about 30 minutes. This homemade dish captures the bold flavors of Chinese cuisine that make it so delicious.
A Family-Favorite Pork Stir-Fry
This dish has become a staple in our home, not only because it’s delicious, but because it comes with a story. My son learned how to make this stir-fry a few years ago and taught it to the rest of the family. We’ve been cooking it ever since.
Our first encounter with a similar dish was at a Chinese restaurant in Helsinki. It quickly became one of our top choices on the menu. It is a combination of tender pork, chili heat, and fresh herbs that felt both simple and incredibly satisfying. When we returned to the same restaurant years later, the dish had evolved, and the parsley was replaced with cilantro. The flavor changed slightly, but the result was just as addictive.
That experience inspired us to recreate it at home, experimenting with both herbs. Over time, we realized something: parsley makes the dish aromatic and fresh, while cilantro gives it a slightly more intense and bright flavor. Now we switch between them depending on what we have available. Both versions work beautifully.
Why Chinese Chili-Parsley Pork Works
The secret to this stir-fry is in a few simple steps. Marinating the pork keeps it tender and stops it from sticking to the wok. Soaking the dried chilies before frying prevents burning and brings out their bold, smoky flavor. Briefly soaking the parsley or cilantro keeps the herbs bright and prevents overcooking.
These steps give the dish its signature texture: glossy, lightly coated, and perfectly savory.
The result is a stir-fry packed with chili heat, fragrant ginger, and fresh herb aroma. Serve it with steamed rice for a quick, satisfying meal that rivals restaurant takeout.
Tips for Perfect Chinese Chili-Parsley Pork
- Slice the pork into even strips so it cooks evenly and stays tender.
- Soak dried chilies to avoid burning and bitterness.
- Fry the pork in batches to maintain high heat and good texture.
- Use parsley or cilantro; each gives the dish a slightly different but delicious character.
- Serve immediately for the brightest flavor and best texture.
For more flavorful Chinese-style dishes, try my Sichuan Spicy Pork, Char Siu Pork Tenderloin, and Authentic Kung Pao Chicken.
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Chinese Chili and Parsley Pork Stir-Fry
Ingredients
Pork & Main Ingredients
- 600 g pork tenderloin or loin, cut into thin strips
- 20-30 g dried chilies or chili strips
- 1 bunch parsley or coriander/cilantro
- 1 tbsp ginger finely chopped
- 1 tbsp garlic (2–3 cloves), finely chopped
- 2 tsp chili oil optional
- 2 tsp sugar
- 1 tsp MSG optional
- 5 tbsp cooking oil
- 1 tbsp light soy sauce
- Water for soaking chilies and herbs
Marinade
- ½ tsp salt
- 1 tsp white pepper
- 1 tbsp sweet mirin
- 1 tbsp dark soy sauce
- 2 tsp hoisin sauce
- 1 egg white
- 1 tbsp cornstarch (add more if needed)
- 1 tbsp cooking oil
Instructions
Prep
- Cut the pork into thin strips. Rinse briefly, drain well, and place into a bowl for marinating.
Marinate the pork:
- Add salt, white pepper, dark soy sauce, mirin, and hoisin sauce to a bowl. Mix well.
- Add the egg white and mix again.
- Add cornstarch and mix.
- Combine the marinade and the pork. Mix well.
- Add 1 tbsp oil to lightly coat the pork. Set aside.
Prepare the chilies:
- If using whole dried chilies, slice them into thin strips (under 2 mm).
- Soak the chili strips in a bowl of cold water.
Prepare the herbs:
- Cut parsley stems into 2.5 cm pieces. Roughly chop the leaves.
- Place stems in one bowl and leaves in another. Cover each with cold water to keep them fresh and prevent overcooking.
Prep aromatics:
- Finely chop ginger and garlic.
Cooking
- Heat a wok and add 3 tbsp of oil.
- Fry the pork in batches until cooked through.
- Drain the pork in a sieve and set aside.
Fry chilies & aromatics:
- Reheat the wok over medium heat, add 1 tbsp oil.
- Drain the chili strips well (they should stay slightly wet to avoid burning).
- Add all chilies at once to the hot oil, toss quickly.
- Add ginger and garlic and fry for about 1 minute.
- Add 1 tbsp light soy sauce.
- Add optional chili oil
Finish the dish:
- Add the pork back to the wok.
- Add sugar and optional MSG.
- Drain the parsley stems and add them to the wok. Stir-fry about 2 minutes.
- Add the parsley leaves, toss for 1 minute, and remove the wok from the heat.
