Crispy-Sweet Pork and Onions: A Sweet-and-Savory Stir-Fry Favorite
Move over Mongolian beef! This Crispy-Sweet Pork and Onions recipe delivers tender pork, caramelized onions, and a finger-licking sauce. Yes, it's a little messy, but you'll forgive it after the first bite.
Software (a.k.a. Ingredients)
- 2 lbs. pork shoulder trimmed and sliced into 1/8-inch-thick slices
- 1/2 cup + 4 tbsp soy sauce divided
- 1 tbsp sesame oil
- 1 cup canola oil for frying
- Cornstarch enough to coat the pork
- 1 tbsp fresh ginger minced
- 1 tsp garlic minced
- 1/2 cup chicken broth
- 1 tsp red chili flakes optional
- 4 tbsp dark brown sugar
- 2 tbsp cornstarch mixed with 2 tbsp cold water slurry
- 1 medium sweet onion sliced on the bias into strips
- 1 bunch green onions: chop greens finely for garnish 1/4 cup, cut the rest into 1-inch pieces
Procedure (a.k.a. The Magic)
- Marinate the Pork
- Mix 1/2 cup soy sauce with sesame oil and pour over the pork slices in a bowl. Stir well to coat and let it marinate for 30 minutes. (This is your chance to do some kitchen karaoke!)
- Prep the Onions
- In a hot wok, sauté the sweet onion strips and 1-inch green onion chunks in a splash of oil until they start to caramelize. Remove them from the wok and set aside.
- Coat the Pork
- Take the pork out of the marinade and pat it dry with paper towels (dry pork = crispy pork). Coat each piece in cornstarch, working in batches, and let the coated pieces rest for 5 minutes.
- Fry the Pork
- Heat the canola oil in the wok until it shimmers like a summer heatwave. Fry the pork in small batches, making sure the pieces have room to crisp up. Once golden and cooked through, transfer the pork to a plate lined with paper towels to drain excess oil.
- Make the Sauce
- Drain the oil and clean the wok. Heat 1 tbsp of fresh canola oil over medium-high heat. Add the ginger, garlic, and optional chili flakes. Stir for about 30 seconds until fragrant (your kitchen will smell amazing).
- Pour in the chicken broth and the remaining 4 tbsp soy sauce, bringing the mixture to a boil. Add the brown sugar and stir until dissolved.
- Thicken It Up
- Mix the cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and pour it into the bubbling sauce. Stir constantly until it thickens into a glossy masterpiece.
- Combine and Serve
- Toss the fried pork and onions into the sauce, stirring to coat everything evenly. Plate the dish and sprinkle the finely chopped green onion greens on top for that pro finish.
Notes
Serve this immediately over steamed rice to soak up all that amazing sauce. If you like heat, keep sambal on the side for dipping.
Mess Level Warning: Yes, it’s a bit of a production with all the frying and stirring, but trust me—it’s worth every drop of oil on your countertop.
This Crispy-Sweet Pork and Onions is proof that a little effort in the kitchen can create a dish that’s better than takeout.
Delicious Destinations:
