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 are 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 it is that bit more expensive.


Sticky Asian Pork 1

Sticky Asian Pork

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 generous portions


  • 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


  • Heat the oil in a wok, add the pork strips and fry for 3 - 4 minutes or until lightly colored on all sides.

  • Remove the pork and its juices to a bowl and set aside.

  • Add more oil to the wok if necessary and add in the onion and ginger. Stir fry for 2 - 3 minutes until soft.

  • Stir in the orange juice, honey, peanut butter, soy sauce and chilli powder, bring to the boil and stir to combine.

  • Return the pork and its juices to the wok and mix well. If the sauce thickens too much, add enough water to thin down.

  • Once the pork is piping hot - serve immediately.

Sticky Asian Pork

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