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Sticky pork

 

Method 1

Ingredients

500g piece pork fillet

For the marinade

4 tbsp soy sauce

1 tbsp clear honey

finely grated zest and juice 1 orange

large knob of root ginger

finely grated

step 1

Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.

step 2

Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

TAKE IT FOR LUNCH

Turn leftover pork into a tasty wrap by rolling it up in flour tortillas with hoisin sauce, cucumber wedges, shredded iceberg lettuce and spring onions.

Method 2

🍖 Sticky Pork

✅ Serves: 2–3

🕒 Time: 40–50 minutes (includes simmering)

🛒 Ingredients

For the pork:

Pork belly or pork shoulder – 400–500g, cut into bite-sized chunks

Salt – ¼ tsp

White pepper or black pepper – a pinch

Neutral oil – 1 tbsp (e.g., vegetable or sunflower)

Sticky Sauce:

Soy sauce (light) – 2 tbsp

Dark soy sauce – 1 tbsp (adds color and depth)

Oyster sauce – 1 tbsp

Brown sugar or palm sugar – 2–3 tbsp

Garlic – 3 cloves, minced

Ginger – 1-inch piece, sliced thin

Rice vinegar or black vinegar – 1 tbsp

Water – 200ml (or enough to partially submerge the pork)

Optional: 1–2 tbsp honey or hoisin sauce for extra stickiness/glaze

Optional aromatics: Star anise (1), cinnamon stick (½), or dried chili

👨‍🍳 Instructions

1. Prep and season the pork:

Cut pork into chunks. Season lightly with salt and pepper.

(Optional: blanch pork in boiling water for 2 minutes to remove impurities, then drain.)

2. Sear the pork:

Heat oil in a wok or pan over medium-high heat.

Sear the pork until lightly browned on all sides (about 5–7 minutes).

3. Add aromatics and sauces:

Add garlic and ginger. Sauté for 30 seconds until fragrant.

Add soy sauces, oyster sauce, sugar, vinegar, and water.

Add any optional aromatics like star anise.

4. Simmer and reduce:

Bring to a boil, then reduce to low heat.

Cover and simmer gently for 25–30 minutes, stirring occasionally.

Uncover and increase heat to medium-high to reduce the sauce.

5. Make it sticky:

Let the sauce bubble and reduce until thick, glossy, and sticky.

Stir frequently to coat pork evenly. If needed, add 1 tbsp of honey or hoisin sauce during this stage.

6. Finish and serve:

Once the sauce has caramelized and the pork is tender, remove from heat.

Garnish with chopped spring onions, sesame seeds, or a drizzle of sesame oil.

7. Serve with:

Steamed jasmine rice

Stir-fried greens like bok choy or Chinese broccoli

🔧 Variations:

Use chicken thighs instead of pork for a leaner version.

Add a splash of Shaoxing wine during simmering for extra depth.

For spicy sticky pork, add chili flakes or chili paste with the garlic.



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