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Sticky Chinese pork

Name: Sticky Chinese pork
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Chinese recipes
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

Published: 30 Jun 09
Updated: 9 May 24

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?

Easy
July 2009

Test kitchen approved

Serves 4
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?

Dairy-free recipes

Nutrition: per serving

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

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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

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Method

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.
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.
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.

Recipe from July 2009 Issue

Nutrition

Nutrition: per serving

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

ProCook’s 30cm wok with lid is made of uncoated stainless steel, the professional choice for achieving superior charring, searing and caramelisation of ingredients. Constructed to deliver brilliant heat distribution, it can handle theatrical flambéing, too.