Published: by Jacqueline Bellefontaine ·
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This really simple to make Asian-Inspired Spicy Pork Mince is a delicious savoury mince dish flavoured with sweet chilli, oyster and soy sauce. Perfect for a midweek meal, you can have it on the table in under 30 minutes. Serve with rice or noodles.
Ingredients
The big advantage of this dish, apart from the ease of making, is that the mince is flavoured with things Ialready have in the store cupboard. So even when I am a bit low on fresh produce, I can still rustle up a simple mince dish packed with flavour.
- Pork mince – (US = Ground Pork)
- Onion
- Ginger – fresh or puréed
- Garlic – fresh or puréed
- Sweet chilli sauce
- Oyster sauce
- Soy sauce
- Rice wine or use dry sherry
- Fresh coriander, optional
Scroll down for quantities and full printable recipe at the bottom of this post.
I often have fresh garlic and ginger in my fridge, but I also keep a jar of puréed ginger and garlic purée in the fridge just in case I run out.
They are almost as good as fresh, far better than dried in most cases and work really well in this dish. But do, use fresh if you have it.
Quick to Cook
With only a few steps you can have dinner on the table in less than 30 minutes.
Step 1
Sauté the onions until softened then stir in the ginger and garlic.
Step 2
Add the meat and cook until it has changed colour and is beginning to brown. Then stir in the water and sauces.
Step 3
Simmer for a few minutes then stir in the cornflour mixture.
Step 4
Cook until the sauce is thickened and then serve.
What to serve with the spicy pork mince
I don't know about you, but I usually havea packet of noodles in the cupboard all the time as they are a good standby. Just soak the noodles in boiling water for a few minutes as directed on the packet.
Drain and toss with a little sesame oil if you have it for extra flavour.
It is also delicious served with rice.
Serve as a topping for baked potatoes, making a change from the more usual chilli.
Some green beans or mangetout are also delicious side vegetables which add some colour to the dish.
Looking for a low carb accompaniment? Try some spiralised vegetable noodles. I rather liked them with this dish and they do look more colourful on the plate than plain noodles.
Have you tried vegetable noodles before?
Asian inspired spicy pork mince
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A really simple and quick savoury mince flavoured with sweet chilli, oyster and soy sauce. Perfect for a midweek meal.
Prep Time 2 minutes mins
Cook Time 13 minutes mins
Total Time 15 minutes mins
Servings 4
Calories 414
Author Jacqueline Bellefontaine
Equipment
large frying pan or wok
Ingredients
- 1 tablespoon rapeseed oil
- 1 onion chopped
- 2.5 cm (1in) piece root ginger peeled and grated or
- 1 tablespoon ginger purée
- 2 cloves of garlic chopped or
- 1 teaspoon garlic purée
- 500 g (1lb 2oz) lean pork mince (ground pork)
- 2 tablespoon sweet chilli sauce
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 125 ml (4floz) water
- 1 tablespoon cornflour (corn starch)
- 1 tablespoon Chinese rice wine or dry sherry
- rice, noodles or vegetables to serve
- fresh coriander to serve (optional)
metric - US cups
Instructions
Heat 1 tablespoon the oil in a large frying pan or wok and sauté 1 chopped onion until softened and beginning to colour. Stir in the 2.5cm ginger , grated and 2 chopped garlic cloves or 1 tablespoon ginger puree and 1 teaspoon garlic puree - take care if using purée as it may spit a little.
Add 500g pork and fry for about 5 minutes until browned, breaking up with the side of the spoon or spatula as it cooks.
While the pork is cooking, combine the 2 tablespoons sweet chilli sauce, 2 tablespoons oyster sauce and 2 tablespoons soy sauce with 125ml water. When the pork has browned stir the sauce mixture into the pan and simmer for 5 minutes.
Combine 1 tablespoon cornflour and 1 tablespoon rice wine or sherry together and stir into the meat, cook stirring until the sauce thickens.
Serve the pork with rice noodles or vegetable sprinkled with some fresh coriander.
Notes
This dish can be made with mince beef or lamb instead of pork if desired.
Leftovers will keep in the refrigerator for up to 2 days or can be frozen for up to 4 months. Reheat until piping hot,
Nutrition information is approximate and is meant as a guideline only.(It does not include seasoning with salt and pepper.)
Nutrition
Calories: 414kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 897mg | Potassium: 417mg | Sugar: 4g | Vitamin C: 3.6mg | Calcium: 29mg | Iron: 1.4mg
Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
More Pork Recipes Made Easy
- Sausage and apple traybake
- Pork with Creamy Fennel Sauce
- Red Hot Ribs
- Pork and Chestnut Wellington
About Jacqueline Bellefontaine
Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.
Reader Interactions
Comments
Ann Roberts
Made this last night for our evening meal, absolutely loved it. I served it with tagliatelle because that’s what I had readily available, will definitely make again. Thanks for your recipes, I’ve tried many of them and always been pleased with the results.
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Jacqueline Bellefontaine
Thats fabulous to hear, Im so pleased you like my recipes.
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Pat Elliott
Going to try this tonight, it looks scrummyReply
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Jacqueline Bellefontaine
Enjoy
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Big B
I tried it was loooooovleyReply
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Jacqueline Bellefonatine
Delighted you enjoyed it.
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Juanita
Have you tried to marinate the meat in the rice wine first? I usually marinate the meat while I prepare the rice or noodles. Even just 10-15 minutes makes a difference.Reply
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Jacqueline Bellefonatine
Thank Juanita I shall have to try that.
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Alyssa @ A Bite of Inspiration
This looks so good! It reminds me a little of zha jiang mian-- an asian noodle dish my mom made me growing up. I'll have to try this! The flavors look fantastic!Reply
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Gillian Thompson
This does sound like a perfect mid-week dish. Think I'll give it a go and add it to my weekly meal plan for next week.:)Reply
