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Sticky Pork Stir Fry

Course Main Course
Cuisine Chinese
Keyword pork, sticky, stir fry, sweet, takeaway


  • 8 oz pork
  • 4 oz bamboo shoots (one tin)
  • 1 green pepper
  • 1 spring onion
  • 100 ml apple juice (or brandy if you want to be fancy)
  • 1 tbsp cornflour
  • 3 tbsp plain flour
  • vegetable oil (for frying)

For the sauce

  • 6 tbsp rice wine vinegar (you can use white wine or apple cider too)
  • 5 tbsp sugar (you can use less if you'd like it less sweet)
  • 1 tsp salt
  • 2 tbsp tomato puree
  • 2 tbsp cornflour
  • 2 tsp sesame seed oil


  • Cut your pork into bite size pieces. Place in a bowl with the apple juice and a pinch of salt and leave to marinate for 15 minutes. (You can leave it for longer if you want an even stronger flavour)
  • Dice the pepper, bamboo shoots and spring onion into small pieces.
  • Mix together the sauce ingredients in a bowl and set aside.
  • Beat an egg, and add it to your marinated pork, along with your 1 tbsp cornflour. Mix together. Then take each piece of pork and coat it in your plain flour as best you can. It doesn’t have to be perfect, but this will make your pork crispy!
  • Cover the base of a frying pan with a thin layer of oil. Heat until it is very hot, and then add the pork to cook. Stir, and cook for around 8-10 minutes until the pork is cooked through.
  • Lower the heat, add your vegetables and the sauce and keep stirring until the sauce thickens and goes sticky.
  • Serve with white rice or noodles and enjoy!