Sticky Chinese pork recipe

Every Tuesday on the Majestic blog we have featured a recipe from the delicious. magazine website matched up with the perfect wine pairings for spring, it’s Bottoms up Tuesday! This is the final week of the spring feature, but watch out for more recipes from delicious in the summer.

For our final wine a recipe match Lizzie from the delicious. team brings the taste of a top-notch Chinese restaurant to your home but instead of going out save money and calories by cooking the dish yourself. Please visit the delicious. recipe page for a printable version.


  • 500g diced pork loin
  • 3 tbsp light soy sauce, plus extra to serve
  • 1 tbsp sesame oil
  • 2 tsp Chinese five-spice powder
  • 1 garlic clove, crushed
  • 2.5cm piece fresh ginger, grated
  • 4 tbsp honey
  • 2 tbsp vegetable oil
  • 1 red pepper, sliced
  • 60g mangetout, finely sliced
  • 2 pak choi, cut into quarters
  • Handful beansprouts
  • Toasted sesame seeds, to serve


  1. Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
  2. Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
  3. Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.

Nutritional info per serving: 337kcals, 16.6g fat (3.4g saturated), 30.8g protein, 17.1g carbs, 15.4g sugar, 3g salt

Will’s Wine Matches

Gewürztraminer ‘Les Princes Abbés’ 2009 Domaines Schlumberger

A wonderfully food-friendly wine that marries so well with the sticky pork and ginger edge. Slightly off-dry the hint of sweetness is picked up together with rose petals, oriental spice and tropical fruit flavours.

Bellingham ‘The Bernard Series’ Viognier 2010/2011 Western Cape

This is a big wine, but I think it goes toe to toe with the big flavours in the sticky pork. Peaches, lychees, rose petal and spice are complemented by rich layers of fruit with spicy undertones of white pepper. It’s a yummy mouthful.

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