Pork leg, colorful bell peppers, leek, and Chinese vegetables create a juicy mix flavored with soy sauce, honey, and aromatic spices. Served with fluffy rice, it makes a simple lunch or dinner for busy weekdays.
This recipe requires only a short stir-fry and then simmering. The meat is best marinated overnight, but if you’re in a hurry, 30 minutes will do. If needed, you can thicken the sauce with starch and garnish with fresh parsley or coriander when serving. It’s also a practical way to use up leftover pork.
What You’ll Need
For the marinated meat:
- 500 g pork leg,
- 2 tablespoons soy sauce,
- 1 tablespoon honey,
- 1 teaspoon ground ginger,
- 1 teaspoon curry powder,
- 1/2 teaspoon turmeric,
- 1/4 teaspoon cayenne pepper,
- salt and pepper to taste.
For the vegetable mix:
- 1 onion,
- 1 red bell pepper,
- 1 green bell pepper,
- 1 leek,
- 200 g frozen Chinese vegetable mix,
- oil for frying,
- a little water for simmering,
- 1 tablespoon starch (optional).
For serving:
- 200 g rice,
- fresh parsley or coriander for garnish.
The original recipe does not specify the exact amount of oil, water, or fresh herbs, so adjust these according to your preferred consistency and number of servings.
Step-by-Step Preparation:
1. Cutting the meat: Clean the pork leg and cut it into thin strips. Pieces of similar size will cook evenly and soften at the same time during simmering.
2. Preparing the marinade: In a bowl, mix soy sauce, honey, ground ginger, curry powder, turmeric, and cayenne pepper. Season with salt and pepper to taste, then add the sliced meat and mix thoroughly so that all pieces are coated with the marinade.
3. Marinating: Let the meat marinate in the prepared mixture for at least 30 minutes. If you have enough time, cover and refrigerate it overnight to allow the flavors to blend better.
4. Cooking the rice: Rinse the rice thoroughly and cook according to the instructions on the package. After cooking, let it rest briefly so it stays fluffy and is ready to serve with the meat mixture.
5. Preparing the vegetables: Peel and chop the onion, remove the stems and seeds from the peppers, and cut them along with the leek into appropriately sized pieces. Heat oil in a pan and sauté the fresh vegetables until they become translucent.
6. Searing the meat: Add the marinated pork to the sautéed onion, peppers, and leek. Stir-fry the mixture over high heat until the meat is browned on all sides. Quick searing helps develop a more intense flavor.
7. Simmering: Add a little water to the browned meat and cover the pan. Simmer the mixture for about 15–20 minutes, until the pork is tender. Check occasionally to make sure the liquid doesn’t evaporate completely.
8. Adding Chinese vegetables: Add 200 g of frozen Chinese vegetable mix to the tender meat. Stir everything together and simmer for another 5 minutes, until the vegetables are soft but still pleasantly crisp.
9. Thickening the sauce: If you want a thicker sauce, dissolve 1 tablespoon of starch in a little cold water. Gradually stir the mixture into the pan and heat briefly. Finally, taste the stir-fry and adjust salt and pepper as needed.
10. Serving: Divide the finished pork stir-fry onto plates and serve with cooked rice. Each portion can be garnished with fresh parsley or coriander to taste.
How to Achieve Tender Pork
Cut the pork leg into thin, evenly sized strips and sear it quickly at the start. Then add just a little water and let it simmer covered for 15–20 minutes until tender. Marinating overnight helps the meat absorb the flavors of soy sauce, honey, and spices.
How to Properly Thicken the Sauce
Always dissolve starch in a little cold water first. If you add it directly to the hot mixture, it may form lumps. Thickening is optional, so if the sauce has a suitable consistency, you can skip this step without worry.
Final Tip
Serve the stir-fry immediately after finishing, while the meat is juicy and the vegetables pleasantly tender. Fresh parsley gives a milder finish, while coriander adds a more pronounced aroma. Keep the amount of cayenne pepper as in the recipe, and adjust the final saltiness and pepper to taste at the end.
