Sticky Chinese pork

Sticky Chinese pork
  • Serves icon Serves 4
  • Time icon Hands-on time 10 mins, 15 mins cooking time, plus marinating

This super-quick sticky Chinese pork recipe brings Chinese flavours to the table but is cheaper and healthier than your Saturday night takeaway.

Catering for a crowd? Why not add this quick beef stir-fry to the mix?

Nutrition: per serving

Calories
337kcals
Fat
16.6g (3.4g saturated)
Protein
30.8g
Carbohydrates
17.1g (15.4g sugars)
Salt
3g
Calories
337kcals
Fat
16.6g (3.4g saturated)
Protein
30.8g
Carbohydrates
17.1g (15.4g sugars)
Salt
3g

Ingredients

  • 500g diced pork loin
  • 3 tbsp light soy sauce, plus extra to serve
  • 1 tbsp sesame oil
  • 2 tsp Chinese five-spice powder
  • 1 garlic clove, crushed
  • 2.5cm piece fresh ginger, grated
  • 4 tbsp honey
  • 2 tbsp vegetable oil
  • 1 red pepper, sliced
  • 60g mangetout, finely sliced
  • 2 pak choi, cut into quarters
  • Handful beansprouts
  • Toasted sesame seeds, to serve

Method

  1. Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
  2. Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
  3. Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.

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