I really fancied something different the other day. I love making my own sauces; we’ve got such a little store of different kinds of vinegar and spices now and just like when I make curries, I love putting them together to try and create something exciting.
I’ve been lucky so far that the kids generally really enjoy them. They weren’t as keen on the Teriyaki but love all of the sticky sauces, like the honey and garlic chicken and the sweet and sour. This Sweet and Sticky Pork was another huge hit. I started with just soy sauce, brown sugar and white wine vinegar, but then added a little red wine for a bit more flavour.
When it comes to vegetables, I’ve recently found that you can stir fry whatever you’ve got in the fridge. Mushrooms and peppers are always my go-to. I love them, and they work with everything. I’m perhaps slightly obsessed with courgettes too, it’s the texture more than the taste, which is still awesome but I just love the juiciness of them. So, my Sweet and Sticky Pork has those vegetables, but you could use anything. I also served with brown rice, but noodles or even pasta would work too.
- 600g Diced Pork
- 1 Red Pepper – Sliced
- 1 Yellow Pepper – Sliced
- 1 Courgette – Sliced
- 100g Mushrooms – Sliced
- Cooking oil
- 125ml Reduced salt soy sauce
- 150g Dark brown sugar
- 5tbsp White wine vinegar
- 50ml Red wine
- 1tbsp Cornflour
First, mix up your sauce. Add the red wine, white wine vinegar, sugar and soy sauce to a jug and whisk. I found this made quite a bit. I only needed about half of it; the rest is still in the fridge. I’m going to try in on chicken later in the week.
Next, I cooked my vegetables. I put them in a frying with a splash of water and cover. This steams the veg really nicely. Cook for about 5 minutes, after which most of the water will have gone, and the vegetables will still be crunchy. Tip the veg into a bowl and pour away any water that’s left. Set the veg to one side to stir-fry with the pork later.
Gently fry the diced pork in a little oil until browned. Add half of the sauce and stir. Fry for around 10 minutes, frequently stirring before adding the veg.
Continue to stir until the sauce starts to thicken. I added 1tbsp of cornflour to thicken it faster as my rice was cooked, but it does thicken to a gorgeous syrupy sauce if you leave it. Add more if you need or want to, but any that’s left can be frozen for another day.
Sweet and Sticky Pork has a rich sticky flavour, looks and smells fantastic and melts in your mouth. The perfect mid-week dinner.
Sweet and Sticky Pork
- • 600g Diced Pork
- • 1 Red Pepper
- • 1 Yellow Pepper
- • 1 Courgette
- • 100g Mushrooms
- • Cooking oil
- • 125ml Reduced salt soy sauce
- • 150g Dark brown sugar
- • 5tbsp White wine vinegar
- • 50ml Red wine
- • 1tbsp Cornflour
- Mix the vinegar, red wine, soy sauce and sugar in a jug and leave to one side
- Cook the veg for a few minutes until starting to soften and then set to one side
- Fry the pork in a little oil until browned
- Add half of the sauce and bring to a simmer, stirring frequently
- Add the vegetables and continue to stir until the sauce thickens, adding cornflour if required
- Add more if needed, if not freeze for another time