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Sticky Honey & Soy Diced Pork

Serves 4

A sticky, flavour-packed honey and soy diced pork stir-fry with garlic, ginger and crisp vegetables, perfect served over steamed rice or noodles. Ready in about 30 minutes, it’s a quick, family-friendly meal with caramelised edges and a glossy, savoury-sweet sauce.

Ingredients

  • 800 g diced pork
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 thumb-sized piece ginger, grated
  • 1 small onion, thinly sliced
  • 1 red capsicum, sliced
  • 150 g button mushrooms, halved (optional)
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp sesame oil
  • 1 tsp cornflour mixed with 2 tbsp cold water (slurry)
  • 2 spring onions, sliced
  • Sesame seeds and fresh coriander to garnish
  • Cooked rice or noodles, to serve

Equipment & prep

  • Frying pan or wok, spatula, small bowl for sauce. Pat pork dry with paper towel and season lightly with salt and pepper.

Method

  1. Make the sauce: in a small bowl combine honey, soy sauce, oyster sauce (if using), vinegar and sesame oil. Set aside.
  2. Heat the oil in a large frying pan or wok over medium–high heat. When hot, add the diced pork in a single layer and sear without moving for 2 minutes, then stir-fry until browned and cooked through, about 5–7 minutes total depending on size. Remove pork to a plate.
  3. In the same pan add a touch more oil if needed, then sauté garlic and ginger for 30 seconds until fragrant. Add the onion and capsicum (and mushrooms if using) and stir-fry until just tender, 3–4 minutes.
  4. Return the pork to the pan. Pour over the prepared sauce and stir to combine. Let it bubble for 1–2 minutes.
  5. Stir in the cornflour slurry and cook until sauce thickens and becomes glossy, about 1 minute. Toss through the spring onions.
  6. Serve immediately over steamed rice or noodles. Sprinkle with sesame seeds and coriander.

Cooking times

  • Prep: 10 minutes
  • Cook: 15–20 minutes
  • Total: ~30 minutes

Notes & tips

  • For extra caramelised edges, finish under a hot, dry pan for 30–60 seconds without stirring.
  • If you prefer less sweetness, reduce the honey to 2 tbsp and add 1 tsp extra soy.
  • Ensure diced pork reaches at least 63°C (145°F) internal temperature and rest for a few minutes before serving.
  • Swap honey for maple syrup or use brown sugar for a different flavour.