International

Indonesian Style Pork Stir Fry

This Balinese stir fry is jam-packed full of flavour. Leave out the chillies if you're making it for little ones.

Easy
4
20 mins prep
1 hour cook

500g diced New Zealand pork shoulder (3-4cm pieces)

1 onion, finely sliced  

6cm piece fresh ginger, peeled and sliced lengthwise

¼ cup sweet soy sauce

2 tablespoons light soy sauce

¼ teaspoon freshly ground black pepper

2 cups low salt vegetable stock

2 green chillies, deseeded and finely chopped

3 fresh bay leaves or 1 dried bay leaf

3 strips lemon rind

To serve  

Steamed white rice

Steamed greens or wilted spinach

Naan bread, grilled to warm

Ingredients

500g diced New Zealand pork shoulder (3-4cm pieces)

1 onion, finely sliced  

6cm piece fresh ginger, peeled and sliced lengthwise

¼ cup sweet soy sauce

2 tablespoons light soy sauce

¼ teaspoon freshly ground black pepper

2 cups low salt vegetable stock

2 green chillies, deseeded and finely chopped

3 fresh bay leaves or 1 dried bay leaf

3 strips lemon rind

To serve  

Steamed white rice

Steamed greens or wilted spinach

Naan bread, grilled to warm

Nutrition

No items found.
01
Pork

Heat a little vegetable oil in a heavy-based deep frying pan or saucepan over medium-low heat. Add the onion and and cook until lightly coloured. Transfer to a plate.

Increase the heat to medium, add the pork and ginger and cook until the pork is browned. Add the soy sauces and black pepper and cook for 1 minute.  

Return onion to the pan, pour in the stock and add the chopped chilli, bay leaves and lemon rind.

01
02
Simmer

Lower the heat and simmer pork for 1 hour, stirring occasionally until the juices have thickened and the sauce looks shiny and dark.

02
03
Serve

Serve with white rice, steamed greens or wilted spinach and grilled naan bread.

03
04
Tips

This recipe works well in a slow cooker – cook on high for 4-4 ½ hours.

To thicken the sauce in the slow cooker, pour into a saucepan and reduce down over medium-high heat.

Top pork with blanched thin shreds of lemon rind for extra flavour and colour.

04
05
05
Learn more about stir frying
Learn more about Stir Fry

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International

Indonesian Style Pork Stir Fry

This Balinese stir fry is jam-packed full of flavour. Leave out the chillies if you're making it for little ones.

20 mins prep | 1 hour cook
Easy
4

500g diced New Zealand pork shoulder (3-4cm pieces)

1 onion, finely sliced  

6cm piece fresh ginger, peeled and sliced lengthwise

¼ cup sweet soy sauce

2 tablespoons light soy sauce

¼ teaspoon freshly ground black pepper

2 cups low salt vegetable stock

2 green chillies, deseeded and finely chopped

3 fresh bay leaves or 1 dried bay leaf

3 strips lemon rind

To serve  

Steamed white rice

Steamed greens or wilted spinach

Naan bread, grilled to warm

01
Pork

Heat a little vegetable oil in a heavy-based deep frying pan or saucepan over medium-low heat. Add the onion and and cook until lightly coloured. Transfer to a plate.

Increase the heat to medium, add the pork and ginger and cook until the pork is browned. Add the soy sauces and black pepper and cook for 1 minute.  

Return onion to the pan, pour in the stock and add the chopped chilli, bay leaves and lemon rind.

02
Simmer

Lower the heat and simmer pork for 1 hour, stirring occasionally until the juices have thickened and the sauce looks shiny and dark.

03
Serve

Serve with white rice, steamed greens or wilted spinach and grilled naan bread.

04
Tips

This recipe works well in a slow cooker – cook on high for 4-4 ½ hours.

To thicken the sauce in the slow cooker, pour into a saucepan and reduce down over medium-high heat.

Top pork with blanched thin shreds of lemon rind for extra flavour and colour.

05