Sri Lankan Style Pork Stir-Fry
High-heat wok pork with oyster sauce, whole garlic, and a sesame-finished glossy gravy
The cornflour in the marinade does two things at once. It tenderises the pork and builds the coating that the glaze clings to. Sesame oil goes in last and the pan comes off immediately.
A high-heat stir-fry with a Sri Lankan angle. Double-marinated pork, whole garlic cloves, and a glossy sesame-finished sauce.
Ingredients
The Meat: Pork, bite-sized pieces
The Marinade: White vinegar, cornflour, soy sauce, ginger (crushed), black pepper
Aromatics: Extra ginger (for frying), garlic cloves (whole), spring onion stems and leaves, leeks (chopped)
The Crunch: Carrots (chunks), red onion (large chunks)
The Sauce: Oyster sauce, dark soy sauce, sesame oil (finish only)
The Thickener: Cornflour mixed with cold water
Method
Marinate
Combine pork with vinegar, cornflour, soy sauce, ginger, and pepper. Rest 20 minutes minimum.
The Sizzle
Heat oil in a wok on high. Add extra ginger, then spring onion stems and whole garlic cloves.
The Sear
Add pork and carrots. Add a small extra splash of oil to stop the cornflour from sticking.
The Glaze
Once the pork is browned through, stir in oyster sauce and dark soy sauce.
The Reduction
Add a small amount of water and simmer until it reduces to a thick, glossy coating.
The Fresh Finish
Toss in leeks, spring onion leaves, and onion chunks. Stir-fry 1 to 2 minutes, keep the crunch.
Thicken
Pour in the cornflour slurry and stir until the sauce perfectly coats everything.
Sesame Finish
Drizzle sesame oil, one final toss, immediately off the heat.
Egg fried rice or plain white rice.