Sticky Hoisin Pork Stir-fry
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Why You’ll Love This Recipe
Forget everything you know about pork belly taking hours to cook. This version is fast, sticky and tender in under 20 minutes. A quick bicarb and cornflour marinade gives you melt-in-your-mouth pieces, while the glossy hoisin and honey sauce delivers that perfect mix of sweet, savoury and just a hint of five spice. It’s quick comfort food that feels like a weekend indulgence.
In collaboration with
Australian Pork
What is Sticky Hoisin Pork Stir-fry?
This is my shortcut version of a Chinese-style pork belly dish. Instead of slow-cooking, the pork is cut into small pieces and flash-fried in a hot wok for caramelised edges and juicy insides. The sauce, a mix of hoisin, honey, oyster sauce and dark soy, turns glossy and sticky as it bubbles down.
Special Ingredient Notes
Pork belly:
Use skinless pork belly for that balance of rich flavour and tenderness. If you prefer leaner meat, pork shoulder works too.
Shaoxing wine:
A traditional Chinese cooking wine that deepens the flavour. If you don’t have it, substitute with dry sherry.
Chinese five spice:
Adds warmth and depth with its blend of star anise, cloves, fennel, cinnamon and Sichuan pepper.
Dark soy sauce:
Thicker and richer than light soy, it gives that signature dark caramel colour and glossy finish.
Storage Tips
Best enjoyed straight from the wok, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot pan with a splash of water to loosen the sauce.
What You Need
pork belly
soy sauce
shaoxing wine
hoisin sauce
oyster sauce
honey
dark soy sauce
garlic
chinese five spice
spring onions
steamed rice
Steps
In a mixing
bowl
, combine the pork with the soy sauce, Shaoxing wine, bicarb soda and cornflour. Mix well to coat evenly and set aside to marinate for 10 minutes.
Heat
a wok
over medium-high heat. Add the vegetable oil, then the pork. Spread the pieces out and leave them for 3-4 minutes to sear before stirring. Continue cooking for a total of 4-5 minutes, or until the pork is golden and slightly crisp around the edges.
Add the spring onions and stir-fry for another minute, until just tender.
Pour in the stir-fry sauce. Toss well and let it bubble and thicken for 2-3 minutes until sticky and glossy.
Serve immediately with steamed rice.
Marion’s Kitchen Tip
That little pinch of bicarb soda is the secret to tender pork in minutes. Don’t skip it.
Sticky Hoisin Pork Stir-fry
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PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
4
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Ingredients
600g (1 lb 5 oz) pork belly, skinless, cut into 3cm (just over 1”) batons
1 tbsp vegetable oil
4 spring onions, cut into 6cm (2.5”) batons
steamed rice, to serve
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp bicarb (baking) soda
3 tsp cornflour (cornstarch)
Stir-fry sauce:
3 tbsp hoisin sauce
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely chopped
2 tsp Chinese five spice
Instructions
1
Marinate the Pork
In a mixing
bowl
, combine the pork with the soy sauce, Shaoxing wine, bicarb soda and cornflour. Mix well to coat evenly and set aside to marinate for 10 minutes.
2
Sear the Pork
Heat
a wok
over medium-high heat. Add the vegetable oil, then the pork. Spread the pieces out and leave them for 3-4 minutes to sear before stirring. Continue cooking for a total of 4-5 minutes, or until the pork is golden and slightly crisp around the edges.
3
Add Spring Onions
Add the spring onions and stir-fry for another minute, until just tender.
4
Finish with Sauce
Pour in the stir-fry sauce. Toss well and let it bubble and thicken for 2-3 minutes until sticky and glossy.
5
Serve
Serve immediately with steamed rice.
