Mary Berry Sticky Pork

My mum had two moods in the kitchen: full roast dinner with all the trimmings, or “throw it in the oven and pray.” This sticky pork? It’s somewhere beautifully in between. I first tried it on a whim after watching Mary Berry glide through it on telly like it was the easiest thing in the world. I thought, no way is that pork that juicy. Reader: it was.

The first time I made this, I overcooked it and forgot the coriander. The second time, I burnt the sauce because I walked off to fold laundry. But the third time… oh, the third time, it was perfect. Pork sliced like butter, sticky glaze bubbling just right, and that little kick of ginger hitting the back of the throat like a hug from someone who means it.

This isn’t just an easy midweek recipe — it’s a keeper. It’s the one you reach for when you want minimal fuss but maximum “Wow, what did you put in this?” energy. And it plays well with others — rice, noodles, greens, even cold from the fridge (I’ve done it).

Ingredients List

For the marinade:

• 4 cm fresh root ginger, peeled and grated — that warming, zingy punch is non-negotiable
• 2 garlic cloves, crushed — the kind that makes the kitchen smell like dinner
• 4 tbsp soy sauce — I go with dark, but light works if that’s all you’ve got
• 2 tbsp sweet chili sauce — sweet with a hum of heat
• 3 tbsp runny honey — this is what gives the pork its beautiful, sticky sheen

For the pork:

• 1 large pork fillet (about 600g), fully trimmed — tender, lean, and cooks fast
• 4 spring onions, finely shredded — for a fresh, slightly sharp finish
• 1 red chili, seeds out, thinly sliced — adds colour and bite
• 2 tbsp chopped fresh coriander — don’t skip unless you truly hate it
• Salt and black pepper, to taste
• Steamed rice or noodles, to serve — this pork needs a starchy sidekick

How to Make It

1. Make the marinade.
   Grab a bowl. In go the ginger, garlic, soy, chili sauce, and honey. Give it a good stir. It’ll smell like something’s already cooking.
2. Marinate the pork.
   Pop your pork fillet in the bowl. Rub it around like it’s at a spa. Cover and chill for at least 2 hours. Overnight? Even better.
3. Preheat your oven.
   220°C (200°C fan) / Gas 7.
   And yes, I always forget to preheat until halfway through marinating. Set a reminder if you’re like me.
4. Roast the pork.
   Lift the pork out of the marinade and set it on a lined baking tray.
   Keep that leftover marinade — we’ll cook it into a sauce later.
   Roast for 25–30 minutes. You want it golden and just cooked through.
5. Let it rest.
   Take the pork out. Tent it loosely with foil. Leave it for 5 minutes. Don’t skip this — it keeps the meat juicy.
6. Boil the marinade.
   Pour the reserved marinade into a small saucepan.
   Bring to a boil and bubble for 2–3 minutes. Stir it now and then so it doesn’t catch. This turns into sticky gold.
7. Slice and serve.
   Cut the pork into thick medallions. Place on a platter, drizzle with the hot sauce, and scatter spring onions, chili, and coriander over the top.
   Serve with rice or noodles, and don’t be shy with extra sauce on the side.

Common Mistakes

Why’s my pork dry?
You probably left it in too long. Pork fillet cooks fast. Start checking at 25 minutes — use a meat thermometer if you’re unsure.

Can I skip boiling the marinade?
No, love. That marinade’s been hugging raw pork. You’ve got to cook it through to make it safe (and even tastier).

What if I hate coriander?
Leave it out or sub in parsley. The dish won’t fall apart without it.

I didn’t let it rest and it’s dry — why?
Resting lets the juices settle. Cut it too soon and they run right out. I’ve rushed it before — it’s just not the same.

Too spicy?
Dial back the chili or switch to a milder sweet chili sauce. Or add more honey to balance the heat.

Storage and Reheating Tips

Fridge: Store in a sealed container for up to 4 days. The sauce thickens as it sits — in the best way.
Freezer: Freeze sliced pork and sauce together. Defrost overnight in the fridge, not on the counter.

To reheat:

• Oven: Cover with foil and reheat at 175°C for 15 minutes.
• Pan: Warm on medium-low with a splash of water or stock.
• Microwave: Use medium heat in short bursts. It’ll go dry if you overdo it.

What to Serve With It

• Jasmine rice — perfect for soaking up that sticky sauce
• Garlic green beans or pak choi — crisp, fresh, and contrasty
• Cold beer or ginger ale — something fizzy to balance the richness

FAQ

Can I use chicken instead of pork?
Absolutely. Boneless thighs are best — they stay juicy and take on the marinade beautifully.

What’s the best way to slice the pork?
Let it rest, then slice across the grain into thick medallions. Don’t saw at it — sharp knife, clean cuts.

Can I add vegetables to the tray?
You could, but roast them separately. The marinade might burn if there’s too much moisture in the pan.

Can I prep this ahead of time?
Yes — marinate the pork a day ahead. You can even roast it, cool it, and reheat with the sauce later.

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Fish Lasagne
• Mary Berry Chicken Tikka Masala