Sticky Pork with Bok Choy
Savor the perfect balance of sweet, savory, and umami flavors with this Sticky Pork with Bok Choy recipe, a quick and flavorful stir-fry that’s perfect for weeknight dinners. Tender, bite-sized pieces of pork shoulder are seared to golden perfection and coated in a glossy, homemade sticky sauce featuring soy sauce, hoisin, honey, and ginger for a delectable caramelized finish. Served alongside crisp-tender bok choy, stir-fried to preserve its vibrant color and texture, this dish offers a harmonious blend of protein and greens. Garnished with sesame seeds and scallions, this restaurant-quality meal is ready in just 40 minutes and pairs beautifully with steamed rice or noodles for a complete and satisfying dinner. Perfect for fans of Asian-inspired recipes, this dish is a flavorful way to elevate your mealtime routine.
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Recipe Information
Ingredients
- 500 grams pork shoulder (boneless)
- 60 ml soy sauce
- 45 ml hoisin sauce
- 30 ml honey
- 15 ml rice vinegar
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 15 ml sesame oil
- 300 grams bok choy
- 15 ml neutral cooking oil (e.g., vegetable or canola oil)
- 15 grams cornstarch
- 30 ml water
- 15 grams sesame seeds (optional, for garnish)
- 2 pieces scallions, finely sliced (optional, for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into bite-sized pieces.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, and grated ginger to create the sticky sauce.
In another small bowl, mix the cornstarch and water to create a slurry. Set it aside.
Heat a large skillet or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the pork pieces in a single layer. Sear the pork for 2-3 minutes per side until it is golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
Remove the pork from the skillet and set it aside on a plate.
Add the sticky sauce to the skillet, stirring constantly, and bring it to a gentle simmer.
Add the cornstarch slurry to the sauce, stirring until the mixture thickens and becomes glossy, about 1-2 minutes.
Return the pork to the skillet, tossing it well to coat each piece in the sticky sauce. Lower the heat and let it cook for an additional 2-3 minutes until warmed through.
Meanwhile, heat another skillet or wok over medium heat. Add the neutral cooking oil.
Add the bok choy to the skillet and stir-fry for 3-4 minutes until the leaves are wilted but the stems remain crisp-tender. Season lightly with a pinch of salt if desired.
Plate the sticky pork with the stir-fried bok choy on the side or underneath the pork for a beautiful presentation.
Garnish the dish with sesame seeds and sliced scallions, if desired, and serve immediately.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 41.9 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2925 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
