I love Chinese food. You have no idea how much I enjoy non-fish Chinese food! Over the last year, I have been trying to learn more and more about preparing my own dishes. Most of the time, I just go 100% by the recipe. Recently I found a Chinese Sticky Pork recipe on the Majestic Wine Blog and thought “well, sounds pretty good”. From there, I made what is now my favorite pork dish! I adjusted it to yield more sauce, took out a few things that I didn’t have on hand, and added in some stuff I did have…BAM! Prepare yourselves for tastiness!
1lb Diced Pork
6 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
3 Teaspoons Chinese Five-Spice Powder
2 Teaspoons Garlic Powder
1 Teaspoon Ginger
8 Tablespoons Honey
Olive Oil for Frying
1 Cup Rice
2 Cups Water
If you have a rice cooker, put in one cup of rice and two cups of water. If you prefer more rice, just multiply the amount of rice by two and that’s how much water you will need. For extra flavor, you can substitute water for chicken stock.
Mix together soy sauce, sesame oil, five-spice, garlic, ginger, and honey in bowl. Put diced pork in bowl and fully coat pork with sauce.
Heat frying pan with olive oil. Check to see if oil is ready by sprinkling in a small amount of water. If it pops and sizzles, you’re good to go!
Carefully add pork to pan while trying to keep as much sauce in bowl as possible.
After pork is thoroughly cooked, add sauce to pan and wait until sauce is warm.
Serve immediately over cooked rice. Garnish with sesame seeds and/or green onion.