Chinese-Style Pork Stir-Fry

This is a loud, bold kind of dinner—the sort where everything hits at once. The pork stays juicy, the sauce clings and shines, and every bite swings between salty, sweet, sour, and spicy without settling down.

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Ingredients

• Pork shoulder or pork neck, sliced thinly
• Neutral oil
• Salt and black pepper

For the sauce

• Soy sauce
• Rice vinegar or apple cider vinegar
• Honey or brown sugar
• A spoon of ketchup or hoisin-style sauce
• A splash of water

Vegetables

• Bell peppers, cut into chunks
• Onion, sliced
• Garlic, finely chopped
• Fresh ginger, grated

To finish

• Spring onions
• Sesame seeds
• Optional: chili flakes or fresh chili

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Instructions

1. Start hot. Heat oil in a wide pan or wok until very hot.
2. Cook the pork first. Add the pork in a single layer and let it sear without stirring. Turn once, then remove from the pan.
3. Build aroma. In the same pan, add garlic and ginger and cook briefly until fragrant.
4. Add vegetables. Toss in peppers and onion and cook quickly so they stay slightly crisp.
5. Create the explosion. Add soy sauce, vinegar, honey, ketchup, and water straight into the pan—no bowl, no measuring cups.
6. Bring it together. Return the pork and stir until everything is coated and glossy.
7. Finish fast. Let the sauce reduce just enough to cling, then turn off the heat.
8. Serve immediately, while the flavors are still sharp and alive.

Related recipes: Cranberry & Pistachio Cheese Roll, Air Fryer Hasselback Potatoes with Smoked Cheese Dip & Crispy Bacon

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Typical Mistakes to Avoid:

• Crowding the pan—this kills the heat and dulls the flavor.
• Cooking the sauce too long, which flattens the sweet-sour balance.
• Using lean pork only; a little fat carries the sauce better.