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

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more