There’s something oddly satisfying about the smell of soy and spice clinging to your jumper while you stir a pot that’s been gently bubbling away on the hob — like you’re doing something ancient and noble, but also just really, really hungry. This Chinese pork stew from Rick Stein is one of those recipes that feels far more impressive than the effort it actually takes. Big flavours, short ingredient list, low faff. Yes please.
The first time I made this, it was one of those grim Tuesday nights. I had pork in the fridge, a rogue clove in the spice drawer, and not much else. But the five spice, tangerine peel (yes, I found a lonely dried one in the back of the cupboard), and a splash of rice wine turned it into something you’d swear came from a proper Chinese kitchen. Steamy, glossy, savoury magic in under an hour.
Why You’ll Love It
- Huge flavour payoff with barely any prep.
- Uses pantry staples — nothing too fancy, unless you count dried tangerine peel.
- Tastes even better the next day, so go ahead and make extra.
- Perfect with plain rice — you won’t need anything else (okay maybe some bok choy if you’re feeling green).
- Easy on the budget, but feels like takeaway deluxe.
- One-pot wonder — fewer dishes, more lounging.
Ingredients
- 500g diced pork (shoulder or belly is best)
- 1 large onion, sliced
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 2 tbsp dark soy sauce
- 2 tbsp sweet soy sauce
- 2 tbsp Chinese rice wine (or dry sherry)
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tsp Chinese five spice
- 1 whole clove
- 1 piece dried tangerine peel (or fresh zest if you’re in a pinch)
- Pinch of black pepper
How to Make It
Get that pork soaking:
Pop your diced pork into a bowl and cover with the dark and sweet soy sauces. Give it a toss and let it sit for an hour — you can get away with 30 mins if you’re tight on time.
Sizzle the aromatics:
Heat the sesame oil in a big oven-safe pot or deep pan. Fry the onion gently until soft and a bit golden around the edges. Toss in the garlic and ginger, stir for 30 seconds until your kitchen smells incredible.
Brown the pork, sort of:
Add the marinated pork straight into the pot. Don’t worry about getting a sear on every side — just get some colour going and let the flavours mingle.
Spice it up:
Stir in the honey, five spice, clove, pepper, rice wine, and the tangerine peel. Everything should be coated in a shiny, slightly sticky sauce by now.
Let it bubble:
Bring it all to a gentle simmer, pop a lid on, and lower the heat. Leave it alone for 5 minutes while you tidy the counter or scroll aimlessly.
Into the oven:
Transfer the pot to the oven at 160°C (320°F) and cook for 40 minutes, lid off. You want the sauce to reduce and go a bit syrupy.
Serve it up:
Ladle into bowls over steamed jasmine rice, maybe with pak choi on the side. Try not to eat the clove. (I always forget.)
Common Mistakes and How to Dodge Them
Why’s my pork chewy?
You probably used lean cuts like loin. Pork belly or shoulder is ideal — it breaks down and stays juicy.
My sauce is too runny. What now?
Take the lid off for the last 10 minutes in the oven. That’ll help it thicken naturally.
Forgot to marinate?
No stress — just give the pork a few extra minutes on the hob to soak up the sauce as it cooks.
No tangerine peel?
Use fresh orange or satsuma zest. It’s not traditional, but still adds that citrus kick.
Storage and Reheating
Fridge: Keeps up to 4 days, sealed in an airtight container. The flavours deepen overnight.
Freezer: Yes, absolutely. Freeze in portions for up to 3 months. Let it thaw in the fridge before reheating.
Microwave: 1–2 mins on high, stir halfway.
Stovetop: Gently warm in a saucepan over low heat with a splash of water to loosen it.
Oven: Cover with foil and reheat at 180°C for about 15 minutes.
Frequently Asked Questions
Can I use chicken instead of pork?
Sure, but go for thighs — breasts dry out too easily in this sort of stew.
Can I add veg into the stew?
You can, but it’s better served on the side. Leafy greens, steamed broccoli, or stir-fried peppers go well.
Is it spicy?
Not really — more warm and aromatic. Add a chilli if you fancy a kick.
What does sweet soy sauce do?
It adds richness and depth — not just sweetness. Don’t skip it if you can help it!
Nutrition Facts (Per Serving)
- Calories: 295
- Total Fat: 20g
- Saturated Fat: 5.8g
- Carbs: 7.5g
- Sugar: 3.2g
- Protein: 17g
- Sodium: 844mg
- Cholesterol: 59mg
Try More Rick Stein Recipes:
Rick Stein Chinese Pork Stew
Description
This bold, aromatic Chinese pork stew by Rick Stein is sticky, savoury, and packed with five spice, citrus, and just enough sweetness to keep things balanced.
Ingredients
Instructions
- Marinate pork in soy sauces for 1 hour.
- Fry onion in sesame oil, then add garlic and ginger.
- Add pork, brown lightly.
- Stir in honey, spices, rice wine, and peel.
- Simmer for 5 mins, then bake uncovered at 160°C for 40 mins.
- Serve with rice and pak choi.
Notes
- Pork shoulder or belly gives the best texture.
- Let the stew reduce in the oven for a thicker sauce.
- You can use fresh orange zest if dried tangerine peel isn’t available.
- Avoid lean pork cuts — they’ll go tough.