Ken Hom’s Stir-fried Pork


Charlie Richards Photography Ltd © ken hom stir fry dish in wok
Credit: Ken Hom/Lee Kum Kee

Celebrate Chinese New Year with this authentic flavour-filled recipe made with Lee Kum Kee sauces and oil

Ken says, “Pork goes particularly well with black beans; the salty and pungent flavour is so distinctively southern Chinese Cantonese. This simple, homely, stir-fried dish is one I often ate as a child.  Sometimes my mother would vary the taste by adding chopped chilli for an extra spicy touch. It is very quick to cook and goes well with plain rice and any stir-fried vegetables.”

Preparation time: 10min plus 20min marinating
Cooking time: 10min
Serves: 4

  1. Cut the pork into thin slices 5cm long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let them marinade for about 20 minutes.
  2. Heat a wok or large frying-pan until it is hot. Add half of the oil and when it very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok, and quickly stir-fry it for about 2-3min. Then transfer to colander set over a bowl. 
  3. Wipe the wok clean, re-heat it and add the rest of the oil. Then add the spring onions and shallots. A few seconds later add the rest of the ingredients except the sesame oil. Bring the mixture to a boil and then return the pork to the wok or pan.
  4. Stir-fry the entire mixture for another 3min, then drizzle with the remaining sesame oil. Transfer onto a platter, top with spring onions and serve.