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Chinjao Rosu Peppered Pork

Prep Time:

20 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

As one of Japan's favourite Chinese style dishes, Chinjao Rosu is right up there alongside Ma Po's Tofu and Chukadon. Lot's of non-Chinese restaurants serve it and you can buy a Chinjao Rosu sauce ready made off the shelf of most supermarkets. I usually use pork shoulder in this dish which I slice myself but any prepared pork slices should work just as well.


1/2 green bell pepper

1/2 red bell pepper

250g /9 oz pork shoulder steak

salt & pepper

1 tbsp Chinese Shaohsing wine or Japanese sake

1 tbsp soy sauce

1 tbsp potato flour

2 tbsp sunflower oil

1 clove of garlic

1 thin slice of ginger

1 tsp sugar

1 tbsp Chinese Shaohsing wine or Japanese sake

1 tbsp soy sauce


remove the seeds from from the peppers and slice them thinly

slice the pork shoulder steaks thinly and plac them in a bowl. season lightly with salt & pepper, then add the shaohsing wine, soy sauce, potato flour. mix well and marinate for at least 15 minutes

meanwhile, slice and mince the garlic and ginger

next, heat 1 tbsp of oil in a frying pan. stir fry the pepper for 1 minute and then set aside

add another 1 tbsp of oil to the frying pan. add the minced garlic and ginger and the pork. stir fry for 5 mins or until the pork is cooked

now, add back the sugar, shaohsing wine and soy sauce to the frying pan. stir well then add the pepper.  stir again or until the shaoshing wine has evaporated

you Chinjao Rosu is ready. serve with a bowl of rice.

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