Stir-fried Pork Neck with Honey Pepper Sauce蜜椒豬頸肉
Tender and slightly chewy pork neck slices stir-fried to perfection and coated in a sticky, savory-sweet, and peppery sauce. This dish is full of flavor and a delightful texture contrast.
01Ingredients
- 300g pork neck, thinly sliced
- 1tsp light soy sauce (marination)
- 0.5tsp cooking wine (marination)
- 0.5tsp cornstarch (marination)
- 0 pinch white pepper (marination)
- 2tbsp cooking oil
- 1tbsp minced garlic
- 0.5 unit red bell pepper, diced (optional)
- 0.5 unit green bell pepper, diced (optional)
- 0.25 unit onion, diced (optional)
- 2tbsp honey
- 1tbsp light soy sauce
- 1tbsp dark soy sauce
- 1tbsp oyster sauce
- 1tbsp water
- 1tsp freshly ground black pepper
- 0.5tsp cornstarch (for sauce)
Nutrition (per serving)382kcal
- Protein28.5g
- Carbs18.2g
- Fat22.8g
Fiber 1.2 gSodium 1168 mg
02Steps
- Marinate the thinly sliced pork neck with light soy sauce, cooking wine, cornstarch, and white pepper for 15 minutes.
- Whisk together all sauce ingredients (honey, light soy sauce, dark soy sauce, oyster sauce, water, black pepper, cornstarch) in a small bowl and set aside.
- Heat cooking oil in a wok over high heat. Add the marinated pork neck and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the pork and set aside.
- In the same wok, if using, add minced garlic (and diced bell peppers/onions). Stir-fry for 1-2 minutes until fragrant and slightly softened.
- Return the cooked pork neck to the wok. Pour in the prepared sauce. Stir quickly for 1-2 minutes until the sauce thickens and coats the pork neck evenly. Serve immediately.
03Related recipes
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