I’ve been always a fan of sweet and spicy Chinese meals, but I used to think they would be too complicated to make, that I need special ingredients I don’t even know what they are, where to find them and hard to match that original flavour. Until I decided to give it a try and make a sticky, sweet, and spicy pork. And let me tell you, it was so worth it!
Not only it came out amazing, but my confidence went through the roof! We all loved it! So, I decided to share the recipe with you.
Yes, using store-bought sauces would definitely make it quicker and easier, but I really wanted to make this from scratch and keep those pre-made sauces to a minimum. And it turned out great! So I encourage you to try it too. This homemade sticky pork hits all the right notes, and it is a great balance of protein and veggies.
The marinade brings that classic zing with ginger and garlic, and deep sweetness with a perfect touch of heat. And once you prepare everything, it is so easy to assemble for a delicious meal. If you are craving a sweet and spicy stir fry, give this recipe a go – I promise, it is worth it!
What You Need
Pork Tenderloin – This cut is my favourite for this dish because it’s incredibly tender and ideal for a quick fry. Simply, cut the meat in thin strips and let it marinate for few hours to let all the flavours sink in and to make the meat even more tender. Useful tip: Check out my Top 20 Kitchen Hacks guide, tip #19, for an easy way to slice meat.
Ginger – This is the main ingredient that makes all flavours so unique. Fresh ginger brings a zesty touch that no other spice can do. Simply peel and grate it for the best result.
Garlic – Garlic and ginger are the best pairing. Mince a few cloves to perfect the marinade.
Soy Sauce – I like to use Tamari, but any soy sauce works. It gives the dish a salty kick that balances out the sweetness of the honey and brown sugar.
Orange Juice – Squeeze some fresh orange juice for unique sweetness. I love the flavour and stickiness the orange juice gives to the dish.
Brown Sugar and Honey – They are essential for that sticky and sweet flavour we look for. They help balance everything together and caramelize to perfection.
Rice Vinegar – Just a touch of rice vinegar will brighten the sauce.
Oyster Sauce – For an extra layer of umami flavor and perfect saltiness, add a bit of oyster sauce.
Corn Starch – The cornstarch is the real game-changer here. Nothing crisps up the pork and thickens the sauce as good as the cornstarch does. So to my opinion – it is a must!
Chili Flakes and Sriracha sauce – Add as much or as little as you like for some extra heat. I often get too excited and have to remind myself to check on how much Sriracha I’ve used.
Sesame Oil – Sesame oil adds a nutty flavour and is great for wrapping all flavours together. It quickly became a must each time I stir-fry some veggies.
Sesame Seeds – A sprinkle of sesame seeds adds a great crunch and makes the dish look fantastic.
Vegetables – Feel free to mix and match here. I like slicing different veggies for some balance of colours and nutrients, but you can use whatever you have. It is great if you can toss some greens like broccoli, green beans, or Bok choy towards the end of cooking to keep them crisp. Today, I used what I had – onion, carrots and some crispy celery. So let’s get creative!
Wok – A good wok comes very handy for preparing these meals. If you are looking for a recommendation, T-Fal is one of my favourite brands to check out.
Sticky Pork on Rice
Course: MainCuisine: ChineseDifficulty: Medium4
servings10
minutes20
minutes30
minutesTry this delicious sticky pork recipe with a perfect combination of sweet and spicy flavours. A perfect balanced meal that will leave you in awe!
Ingredients
300-400 gr pork tenderloin, sliced on think strips
Corn starch for coating of the meat
- For the marinade:
1 tablespoon fresh grated ginger
2-3 cloves minced garlic
¼ fresh orange juice
1 tablespoon soy sauce
- For the sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons rice vinegar
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon cornstarch
¼ cup of fresh orange juice
chili flakes, to taste
Sriracha, to taste
- For side dish:
½ onion, sliced
1 celery stalk, largely chopped
1 bell pepper, sliced
1 carrot, sliced
Sesame oil, as needed
Sesame seeds, for garnishing
Directions
- Marinate the Meat
- Start by preparing the marinade. Simply combine the grated ginger, minced garlic, orange juice, and soy sauce with the pork. Mix everything well so each piece is nicely coated. Let the pork marinate for at least 4 hours. You need to be patient here, but it is totally worth it. The longer you let the meat marinate the more all those flavors will soak into the meat, making it extra tender and flavorful.
- Prep the Sticky Sauce
- Whisk all ingredients together: the soy sauce, oyster sauce, rice vinegar, brown sugar, honey and cornstarch until smooth. I like using a measuring cup or a small bowl, so use what works for you.
- Add the orange juice, chili flakes, and a bit of Sriracha for some heat. The beauty here is that you can adjust ingredients based on how spicy you like your sauce to be ( I admit, I go a bit wild here with the Sriracha sauce). This sauce is where the magic happens, as it is a perfect blend of sweet, sticky, and spicy that will coat the crispy pork and will give a perfect glaze. Once you see how it clings to the pork, you will understand why this sauce is so important.
- Cook the Meat
- Place a rack over a baking sheet to keep things clean - no one likes mess in their kitchen.
- Generously coat each piece of marinated pork in cornstarch, turning them over to make sure they are nicely coated on both sides. This step helps create a light, crispy texture when fried.
- Heat a wok (Dutch oven or large pan) over a medium-high with a some extra oil. I love using the wok because of the large evenly heated surface. Plus its shape makes tossing easier and prevents spills.
- Start adding the pork in batches, being careful not to overcrowd the pan so each piece gets a nice, golden crust. I like to finish with some sprinkle Of sesame seeds, but let’s keep it optional.
- Once meat gets crispy, remove the meat and place it back on the rack to cool down (don't place it straight on a plate as it will become soggy. Repeat the step with the remaining pork until all pieces are cooked.
- Cook the Veggies
- In the same wok (make sure you remove any extra oil) toss the onion, celery, bell pepper, and carrots in a little sesame oil until they are just tender-crisp. Make sure you do not overcook, max 5 minutes so they remain crispy. This step adds colour and crunch, making the dish a complete meal. Now remove the veggies and move to the sauce.
- Prepare the sauce
- Give another whisk to the ingredients and pour the sauce into the warm wok, letting it bubble and thicken. It should take about 5-10 minutes on medium heat. Make sure that sauce is bubbly, sticky and thick for best results. No one likes watery and wet dish.
- Once you reach that consistency, add the meat and veggies. Stir well to coat them fully, making sure each piece is sticky and well-glazed.
- Serve
- Plate the sticky pork and veggies over a bed of steamed rice. Sprinkle sesame seeds on top for a bit of crunch and a beautiful finishing touch.
Recipe Video
Why I love This Recipe?
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