Kung Pao pork
Common food
Photo: Wikipedia
Kung Pao pork is a vibrant Sichuan stir-fry featuring tender pork cubes, roasted peanuts, and dried chilies in a glossy, savory-sweet sauce with a signature numbing tingle from Sichuan peppercorns. The texture is a delightful contrast of juicy meat, crunchy nuts, and crisp vegetables like bell peppers. Nutritionally, it's a protein-rich dish, but its calorie and fat content come primarily from the cooking oil and peanuts.
Calorie split: 31% protein · 8% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore Kung Pao for its explosive 'málà' flavor profile—a thrilling balance of spicy, savory, sweet, and numbing. It's a beloved staple of Chinese-American cuisine and a versatile dish that can be adjusted to personal heat preferences.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from soy sauce and oyster sauce, and the cooking oil adds significant calories. To mitigate, request light sauce, pair with steamed vegetables or brown rice to increase fiber, and practice portion control. Those with peanut allergies must avoid it entirely.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Contains capsaicin from chilies, which may boost metabolism.
- Peanuts add heart-healthy monounsaturated fats and magnesium.
- Sichuan peppercorns may aid digestion and reduce inflammation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dish is named after Ding Baozhen, a late-Qing Dynasty official whose title was 'Gōng Bǎo' (Palace Guardian), and legend says it was his favorite meal.
Full nutrition (USDA data · scales with serving)
| Water | 62.6 g |
| Energy | 219 kcal |
| Protein | 16.9 g |
| Total lipid (fat) | 14.8 g |
| Carbohydrate, by difference | 4.5 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.4 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 0.84 mg |
| Magnesium, Mg | 33.0 mg |
| Phosphorus, P | 165 mg |
| Potassium, K | 313 mg |
| Sodium, Na | 183 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 18.8 ug |
| Vitamin C, total ascorbic acid | 12.0 mg |
| Thiamin | 0.54 mg |
| Riboflavin | 0.21 mg |
| Niacin | 4.4 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 15.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 15.0 ug |
| Choline, total | 56.6 mg |
| Vitamin B-12 | 0.38 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 159 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 41.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 49.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 13.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.86 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 6.4 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 3.5 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 41.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, kung pao chicken — USDA does not publish this profile for Kung Pao pork.
| Tryptophan | 0.12 g |
| Threonine | 0.41 g |
| Isoleucine | 0.43 g |
| Leucine | 0.78 g |
| Lysine | 0.45 g |
| Methionine | 0.24 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.35 g |
| Valine | 0.47 g |
| Arginine | 0.64 g |
| Histidine | 0.27 g |
| Alanine | 0.57 g |
| Aspartic acid | 0.97 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.40 g |
| Proline | 0.34 g |
| Serine | 0.40 g |
FAQ
What makes Kung Pao pork different from Kung Pao chicken?
The core technique and sauce are identical. The primary difference is the protein: pork (often tenderloin or loin) versus chicken breast or thigh. Pork can be slightly richer in flavor.
Is the 'numbing' sensation safe?
Yes, the tingling from Sichuan peppercorns (花椒) is a harmless, temporary sensation caused by the compound hydroxy-alpha-sanshool. It's a prized culinary effect in Sichuan cuisine.
How can I make it healthier at home?
Use lean pork loin, reduce oil by using a non-stick pan, load up on extra vegetables like broccoli or zucchini, and use low-sodium soy sauce. Serve it over cauliflower rice to cut carbs.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.19 kcal/g · 31% calories from protein · 1.0 g fiber · 1.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.58 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.