Chinese Chili and Parsley Pork Stir-Fry
Chili Parsley Pork is a bold, stir-fried dish made with tender strips of pork, dried chili, fresh parsley, garlic, and ginger. The pork is velveted for perfect texture, the chilies add heat, and the herbs keep the dish bright and aromatic. Quick to cook and full of flavor. Delicious served over hot rice.
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.
Notes
Serve with steamed rice.
Keeping the chilies slightly wet prevents them from burning instantly.
Soaking parsley keeps it vibrant and prevents wilting too early.
If the pork sticks to the wok, clean it before continuing—burned marinade can affect the flavor.