Alive and Cooking

Sticky Pork

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150g Udon noodles
2 Teaspoons fish sauce
¼ Cup honey
¼ Cup ketchup manis
2 Tablespoons dark soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon chicken stock powder
¼ Bunch coriander, chopped
½ Red chili, sliced
3 Garlic cloves, sliced
2 Small brown onions, sliced
3 Sprigs thyme
1 Tablespoon Chinese five spice powder
600g Pork scotch, diced
250ml Chicken stock liquid


In a large bowl mix fish sauce, honey, ketchup manis, soy, vinegar and chicken stock powder. Add pork and leave to marinade for a minimum of 20 minutes.
Drain pork (reserving marinade) and cook in a hot wok for 10 minutes. Add reserved marinade along with stock, onion, chili, coriander, garlic and five spice powder. Reduce heat to a simmer and cook for 30minutes until sauce is thick, reduced and sticky. Add udon noodles and stir through for 1 minute. Serve.

Sticky Pork