Skip to main content

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.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more