Tulo

Pu Pu Platter Recipe

Each component uses a different cooking method, roasted pork, grilled skewers, fried wings and dumplings, so nothing gets soggy waiting on the others, and a shared marinade base for the pork and beef means less prep for more variety on the plate.

Prep
45 min
Cook
75 min
Total
240 min
Servings
8

Ingredients

Servings8
  • 1 1/2 lb boneless pork butt, cut into 1-inch-thick strips
  • 3 tbsp hoisin sauce
  • 4 tbsp soy sauce, divided
  • 2 tbsp honey
  • 1 tsp Chinese five-spice powder
  • 6 cloves garlic, minced, divided
  • 1 lb flank steak, thinly sliced
  • 3 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 2 lb chicken wings, split, tips removed
  • 1/2 cup cornstarch
  • 3 cups vegetable oil, for frying
  • 8 pieces frozen egg rolls
  • 20 pieces wonton wrappers
  • 8 oz cream cheese, softened
  • 4 oz imitation crab meat, finely chopped
  • 2 scallions scallions, thinly sliced
  • 1/2 cup sweet and sour (duck) sauce, for serving
  • 1/4 cup hot Chinese mustard, for serving
  • 1 cup pineapple chunks, for garnish

Nutrition per serving

Calories
1728
Protein
58g
Carbs
55g
Fat
142g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl, whisk together hoisin sauce, 2 tablespoons soy sauce, honey, five-spice powder, and half the minced garlic. Add the pork strips, turn to coat, cover, and refrigerate for at least 2 hours or overnight.
  2. 2In a separate bowl, whisk the remaining 2 tablespoons soy sauce, brown sugar, ginger, sesame oil, and remaining garlic. Add the sliced flank steak, toss to coat, and let marinate at room temperature for 30 minutes. Thread the steak onto soaked bamboo skewers.
  3. 3Preheat the oven to 375°F (190°C). Set a wire rack over a foil-lined rimmed baking sheet. Arrange the marinated pork on the rack and roast for 35-40 minutes, turning and brushing with any leftover marinade halfway through, until the edges are lightly charred and the internal temperature reaches at least 145°F. Rest for 5 minutes, then slice into bite-size pieces.USDA safe minimum for poultry: 165°F (74°C)
  4. 4Heat a grill pan or broiler to high. Cook the beef skewers for 2-3 minutes per side, until charred at the edges but still pink in the center. Set aside.
  5. 5Pat the chicken wings dry and toss them in cornstarch until evenly coated, shaking off any excess.
  6. 6Heat 2 inches of vegetable oil in a heavy pot or wok to 350°F (175°C). Fry the wings in batches for 10-12 minutes, until deeply golden and cooked through, then drain on paper towels and season with salt.USDA safe minimum for poultry: 165°F (74°C)
  7. 7For the crab rangoon, mix the cream cheese, imitation crab, scallions, and a pinch of salt until smooth. Place about a teaspoon of filling in the center of each wonton wrapper, moisten the edges with water, and fold into a triangle or purse shape, pressing out any air and sealing the edges tightly.
  8. 8Fry the crab rangoon in the same oil at 350°F for 2-3 minutes, turning once, until golden and crisp. Drain on paper towels.
  9. 9Cook the frozen egg rolls according to the package directions until hot and crisp throughout.
  10. 10Line a large platter or lazy Susan with shredded lettuce. Arrange the sliced pork, beef skewers, wings, egg rolls, and crab rangoon in separate groups, and scatter pineapple chunks around the edges.
  11. 11Serve immediately with small bowls of sweet and sour sauce and hot mustard for dipping.

Tips & variations

  • For the classic tableside touch, set a small sterno flame pot in the center of the platter and warm the pineapple chunks or extra sauce over it, this is what gives pu pu platters their name in most American Chinese restaurants.
  • Swap the flank steak skewers for large peeled shrimp threaded on skewers and grilled 2 minutes per side for a seafood version.
  • No fryer needed for the egg rolls or crab rangoon: both can be air-fried at 375°F for 8-10 minutes, flipping halfway, with a light spray of oil.
  • Boneless pork spare ribs can stand in for the pork butt strips if that's easier to find; adjust roasting time down to 25-30 minutes since they're thinner.

Storage & reheating

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat fried items (wings, egg rolls, crab rangoon) in a 400°F oven or air fryer for 5-8 minutes to recrisp; microwaving makes the coating soggy. Reheat sliced pork and beef skewers gently in a covered skillet with a splash of water, or in the microwave in short bursts.

Tips from the Tulo kitchen

  • Soak bamboo skewers in water for at least 20 minutes before threading the beef, otherwise they'll scorch under the broiler or on the grill.
  • Clip on a deep-fry thermometer for the wings and rangoon; guessing at oil temperature is the most common reason fried appetizers turn out greasy or pale.

FAQ

What meats traditionally go on a pu pu platter?

Most restaurant versions include some combination of char siu-style pork or ribs, teriyaki beef or chicken skewers, chicken wings, and fried items like egg rolls and crab rangoon, though the exact lineup varies by restaurant.

Can a pu pu platter be assembled ahead of time?

Marinate the pork and beef, and assemble the uncooked crab rangoon, up to a day ahead and refrigerate. Cook everything close to serving time, since the fried components lose their crispness after sitting.

Why is it called a pu pu platter?

The name comes from Hawaiian pupu, meaning a small snack or appetizer; American Chinese restaurants adapted it in the mid-20th century for a shared sampler plate, often served with a small tabletop flame for warming.

Can I make this without a deep fryer?

Yes. A heavy pot with a thermometer works fine for shallow frying the wings and crab rangoon, or both can be air-fried with a light coat of oil at 375°F.

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