Chinese sticky pork chops with stir fry vegetables

Clodagh McKenna treats pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables
By Clodagh McKenna
Chinese sticky pork chops with stir fry vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes plus 2 hrs marinating for pork
  • Effort: easy



  • 3 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • 1 tsp ground allspice or chinese five spice, a
  • 1 tsp freshly ground black pepper
  • 1 clove garlic, crushed
  • 4 pork chops
  • 90 g honey, dissolved in 115ml boiling water

For the stir-fried vegetables

  • 2 tbsp groundnut oil
  • 2 tbsp sesame oil
  • 2 cloves garlic, finely chopped
  • 2.5 cm piece ginger, finely chopped
  • 50 g carrots, cut into strips
  • 50 g oyster mushrooms
  • 80 g mangetout
  • 100 g pak choi
  • 4 spring onions
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp cornflour
  • 2 tbsp rice vinegar, or Mirin
  • 200 ml vegetable stock


1. Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic. 2. Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours. 3. Set the oven to 180C/gas 4. 4. Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture. 5. For the stir fried vegetables, heat the groundnut and sesame oils in a wok.. Add the garlic, ginger, carrots, oyster mushrooms, mange tout, pak choy and spring onions and stir-fry for about two minutes or so. 6. Mix together the soy and oyster sauce, stir in the corn flour and pour over the vegetables. 7. Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed. 8. Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

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