- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
I love stir-frying with pork neck—it’s incredibly tender with just the right amount of chew, and it never overcooks, making every bite irresistibly satisfying. This bold and flavourful dish combines the perfect texture of pork neck with aromatic spices and a spicy-savoury sauce for a truly mouth-watering experience.
Ingredients:
- 300g pork neck meat (thinly sliced)
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, julienned
- 2–3 red chillies, sliced (adjust to taste)
- 1/2 onion, sliced
- 1 green capsicum, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (optional, for colour)
- 1/2 teaspoon sugar
- 1 tablespoon chilli bean paste (Doubanjiang)
- 1/4 cup water or stock
- 1 teaspoon Sichuan peppercorns (optional, for numbing heat)
-
Spring onions, chopped (for garnish)
Instructions
- Prepare the pork neck meat: Thinly slice the pork neck meat and set aside. Prepare the vegetables and aromatics as listed.
- Heat the wok: Heat the oil in a wok over medium heat. Add the Sichuan peppercorns (if using) and stir-fry until fragrant. Remove the peppercorns if you prefer a smoother texture.
- Stir-fry aromatics: Add the garlic, ginger, and red chillies to the wok. Stir-fry for 1 minute until aromatic.
- Cook the pork neck: Increase the heat to high and add the sliced pork neck. Stir-fry for 3–4 minutes until the edges are slightly caramelised.
- Add vegetables: Toss in the onion and capsicum. Stir-fry for another 2 minutes until the vegetables are tender but still crisp.
- Make the sauce: In a small bowl, mix soy sauce, oyster sauce, dark soy sauce (if using), sugar, and chilli bean paste. Add the mixture to the wok, stirring quickly to coat the ingredients evenly.
- Simmer and finish: Add water or stock to the wok and let the sauce simmer for 1–2 minutes, allowing the flavours to meld. Adjust seasoning to taste.
-
Garnish and serve: Sprinkle with chopped spring onions and serve hot with steamed rice or noodles.
Tips:
- Pork neck meat is perfect for this dish due to its balance of lean meat and fat.
-
To enhance the flavour, marinate the pork neck in a little soy sauce and cornflour for 15 minutes before cooking.
Enjoy this savoury and spicy classic with a modern twist!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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