Stir-fried Pork Jowl with Honey Glaze蜜汁炒豬頸肉
Succulent slices of pork jowl, known for its unique texture, are wok-fried to perfection and coated in a delightful honey glaze, offering a balance of sweet and savory flavors.
01Ingredients
- 300g pork jowl, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece ginger, julienned
- 2 stalks spring onions, cut into 2-inch lengths
- 2 tbsp vegetable oil
- 1 tbsp light soy sauce (for marinade)
- 1 tsp sesame oil (for marinade)
- 1/4 tsp white pepper (for marinade)
- 1 tsp cornstarch (for marinade)
- 2 tbsp honey (for glaze)
- 1 tbsp light soy sauce (for glaze)
- 1 tsp dark soy sauce (for glaze)
- 1 tsp oyster sauce (for glaze)
- 2 tbsp water (for glaze)
- 1 tsp rice vinegar (for glaze)
Nutrition (per serving)520kcal
- Protein28.5g
- Carbs18.5g
- Fat36g
Fiber 0.3 gSodium 685 mg
02Steps
- Marinate the thinly sliced pork jowl with light soy sauce, sesame oil, white pepper, and cornstarch for 15 minutes.
- Prepare the honey glaze sauce by combining honey, light soy sauce, dark soy sauce, oyster sauce, water, and rice vinegar in a small bowl. Stir well.
- Heat vegetable oil in a wok over high heat. Add the marinated pork jowl and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the pork jowl from the wok and set aside.
- In the same wok, add minced garlic and julienned ginger. Sauté until fragrant, about 30 seconds.
- Return the cooked pork jowl to the wok. Pour in the prepared honey glaze sauce.
- Stir-fry quickly, ensuring the pork jowl is evenly coated with the sauce, for 1-2 minutes until the sauce thickens slightly and glistens.
- Add the cut spring onions and toss briefly. Serve immediately with steamed rice.
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