Healthy Chinese Pork Recipes

This one dish meal is bursting with texture and taste. Fresh pineapple, crisp-tender carrots and celery, and pungent ginger combine with pork in this homemade fried rice recipe that's ready in 45 minutes, start to finish.

Make this chop suey recipe as written or feel free to swap other veggies you have on hand—it's an adaptable recipe that lends itself well to a fridge clean-out meal. Serve over rice or noodles.

We've adapted this hot pot-style dish for your slow cooker. Pork shoulder becomes meltingly tender during the slow braise, and ginger, garlic, star anise and cinnamon make for a beautifully flavored and aromatic broth. Serve over noodles or brown rice, with stir-fried napa cabbage.

You'll recognize the flavors of sesame, soy and white pepper from the beloved restaurant dish that inspired this recipe for sweet and sour (boneless) pork chops. White pepper is more mild and earthy than black pepper, but either will work here.

Crisp on the outside and buttery-tender on the inside, these sweet and spicy soy sauce-marinated pork tenderloin medallions make for a delicious, healthful and elegant entree. Serve with snow peas, brown rice and Sour Mango Salad on the side.

Sabrina Gee-Shin uses her grandmother's Chinese filling to make this gyoza recipe. She teaches several folding methods in her Kimchee Mama cooking classes. This one, from a Japanese friend, is quick and simple.

The name of this flavor-drenched dish aptly translates to "fried sauce noodles." A pork- and tofu-flecked sauce gets its savory powers from three layers of distinctive soy condiments. Tossed with thick wheat noodles, the result is satisfying and quite comforting.

Serve this spicy pork-and-vegetable lo mein for Chinese New Year or for dinner anytime. While some cooks like to cut the noodles into 6- to 8-inch lengths to make them easier to combine with other ingredients, for the New Year the noodles can never be cut because that symbolizes bad luck. The longer the noodles, the longer your life! Be sure to thinly slice the pork and mushrooms so they cook through. And thoroughly dry the bok choy to avoid creating a braise instead of a stir-fry. Read more about this recipe.

Dumplings are an important part of Chinese culture and its cuisine—the days-long process and painstaking labor that go into traditional dumplings make every poppable one that much more valuable than the gold ingots they're said to represent in Chinese New Year celebrations. In Northern China, where wheat is more prevalent than rice, families gather for holidays to wrap enough for the feast, catching up as they do so. But with modern access to flour, and emigrants scattered across the globe, dumplings have become as common a food as any beloved traditional Chinese dish. Serve with Shanxi mature vinegar—or gyoza, teriyaki or soy sauce—for dipping. Add some chile crisp for a little heat if you like.