Sticky Asian Pork

Sticky Asian pork is one of our standard weekly meals normally saved for a Saturday or Sunday night treat.  It’s good, really, really good!  The only thing I would say is that you have to choose your pork carefully.  Use the wrong cut of meat and it can be tough and dry.  I have suggested shoulder steaks which is our favourite but they do have a bit of fat on them which might not be to everyone’s liking.  A nice piece of pork fillet would work well too but is that bit more expensive.


Sticky Asian Pork 1

Sticky Asian Pork

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 generous portions

Sticky Asian Pork


  • 2 tblsp vegetable oil
  • 600g pork shoulder steaks, thinly sliced
  • 1 onion, finely chopped
  • 1 inch piece of fresh ginger, finely chopped
  • Juice from 1 orange
  • 4 tblsp clear honey
  • 2 tblsp crunchy peanut butter
  • 2 tblsp soy sauce
  • ½ tsp chilli powder


  1. Heat the oil in a wok, add the pork strips and fry for 3 - 4 minutes or until lightly coloured on all sides.
  2. Remove the pork and its juices to a bowl and set aside.
  3. Add more oil to the wok if necessary and add in the onion and ginger. Stir fry for 2 - 3 minutes until soft.
  4. Stir in the orange juice, honey, peanut butter, soy sauce and chilli powder, bring to the boil and stir to combine.
  5. Return the pork and its juices to the wok and mix well. If the sauce thickens too much, add enough water to thin down.
  6. Once the pork is piping hot - serve immediately.

Sticky Asian PorkAs this is a super quick meal I am going to submit to Speedy Suppers which is run by Feeding Boys and a Firefighter and Dinner with Crayons.
speedy-suppers-veg-impand over to A Mummy Too’s Recipe of the Week link up.

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23 thoughts on “Sticky Asian Pork

  1. Emily @amummytoo

    That looks absolutely perfect! I wouldn’t have known where to start with a dish like this but you make it sound quite easy and I know my husband would love you. Thanks for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now. You might have already popped over but if not, please do!

  2. Katie Bryson

    Cancel the takeaway, that’ll do nicely – yummity!!!! Your photos are stunning and I especially love that vivid plate. Thanks so much for entering your quick and delish recipe into Speedy Suppers this month!

  3. Amber G

    Do you think this would be ok with creamy peanut butter? It is all I have on hand at the moment. I have some sesame seeds I can toss on at the end if you think the recipe will be lacking without the texture of the peanuts.

    1. Angela DarrochAngela Darroch Post author

      Hi Amber, I have also used creamy peanut butter before and it was still good. The sesame seeds will add a different flavour as well as texture so not sure on that one. I would probably just go for the p/b. I hope you enjoy it.

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