Stir-Fried Pork in Oyster Sauce

500g pork shoulder

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon oyster sauce
1 teaspoon coconut palm sugar (or brown sugar)
¼ teaspoon white pepper

The Stir Fry

20g ginger, roughly chopped
3 garlic cloves, roughly chopped
4 spring onions, sliced
Small handful coriander (optional)
2 tablespoons vegetable oil

The Sauce

2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
½ teaspoon brown sugar
100ml chicken stock
1 teaspoon sesame oil
¼ teaspoon white pepper
½ teaspoon dark soy sauce

To Serve

4 Chinese leaf leaves, blanched

PREPARATION

1. Trim any excess fat from the pork shoulder, then finely chop by hand into a coarse mince.
2. Mix the pork with the light soy sauce, sesame oil, oyster sauce, sugar and white pepper until evenly coated.
3. Combine all the sauce ingredients except the dark soy sauce in a small bowl and set aside.

COOKING

1. Heat a wok over high heat with a little oil and spread the pork out in an even layer.
2. Leave the pork to sear for 1 minute, then stir fry until lightly browned before removing from the wok.
3. Blanch the Chinese leaf leaves for 1 minute, refresh in cold water and arrange on a serving plate.
4. Return the wok to a high heat and add the remaining oil.
5. Stir fry the ginger, garlic and half of the spring onions until fragrant and lightly caramelised.
6. Return the pork to the wok and toss together with the aromatics.
7. Pour the sauce around the edge of the wok and stir fry until it comes to a vigorous boil.
8. Add the dark soy sauce, remaining spring onions and coriander, then toss until evenly coated.
9. Spoon into the prepared Chinese leaf leaves and serve immediately.

School of Wok Tips

• Hand-mincing pork creates a better texture than machine-minced meat.
• Sear the pork first to lock in flavour and prevent excess moisture in the wok.
• Pour the sauce around the edge of the wok to maximise wok hei.
• Use pork shoulder for the perfect balance of lean meat and fat.

FAQs

Can I use ready-made pork mince?
Yes, although hand-minced pork gives a chunkier texture and more bite.

Why cook the pork separately first?
This helps the meat caramelise properly before combining it with the aromatics and sauce.

Can I make this with chicken instead?
Yes, hand-chopped chicken thigh works very well with the same cooking method.