Sticky Honey & Soy Ginger Pork Mince Stir-Fry

As we move into the cooler May evenings, Australian families are looking for ways to keep dinner both exciting and affordable. This Sticky Honey & Soy Ginger Pork Mince Stir-Fry recipe takes a budget-friendly cut – our premium pork mince – and elevates it using fresh, punchy aromatics.

Butcher’s Tip Many people default to beef mince for stir-fries, but pork mince is the secret weapon of professional kitchens. The reason? Pork has a slightly higher fat-to-lean ratio, and a higher sugar content in the meat itself, which allows it to caramelise and go crispy much faster than beef. When cooking this, don’t be tempted to move the meat around the pan too early. Let it sit on the high heat until you see a deep, golden-brown crust forming – this is where all your savoury flavour lives.

• Serves: 4
• Prep time: 15 mins
• Cook time: 10 mins

Ingredients

The Protein

• 500g Woods Butchery Premium Pork Mince

• 1 tbsp peanut oil (or vegetable oil)

The Sauce

• 3 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 2 cloves garlic, finely minced

• 2 tsp fresh ginger, grated

The Stir-Fry Mix

• 1 red capsicum, thinly sliced

• 1 bunch buk choy, chopped

• 1 carrot, julienned

• 3 spring onions, sliced (separate the whites and greens)

• Cooked jasmine rice or rice noodles to serve

• Fresh coriander and sesame seeds for garnish

Method

1. 1. Whisk the Sauce: In a small bowl, combine the soy sauce, honey, sesame oil, rice vinegar, garlic and ginger. Stir until the honey is fully incorporated. Set aside.

   2. Sear the Pork: Heat the peanut oil in a wok or large frying pan over high heat until shimmering. Add the pork mince and spread it out in an even layer. Let it cook undisturbed for 3-4 minutes until the bottom is well browned and crispy.

   3. Break it up: Use a wooden spoon to break the pork into smaller chunks. Add the whites of the spring onions and cook for a further 2 minutes.

   4. Add Vegetables: Toss in the capsicum and carrot. Stir-fry for 2-3 minutes until the vegetables are just tender but still have a bit of crunch. Add the bok choy in the last minute of cooking.

   5. Glaze: Pour the from-scratch sauce over the meat and vegetables. Toss everything together for 1-2 minutes until the sauce has thickened and coated every piece of pork in a glossy, sticky glaze.

   6. Serve: Divide rice into bowls and top with the pork stir-fry. Garnish with the green parts of the spring onions, coriander and sesame seeds.

Other mince products