Some of the most satisfying dishes are born at the intersection of two culinary worlds, and this Pork and Onion Stir Fry is a perfect example. Classic Chinese technique — velveting the pork with cornstarch, baking soda, and Shaoxing wine to ensure it stays tender and silky — meets an unexpectedly familiar sauce built on ketchup and Worcestershire, two pantry staples that have quietly made themselves at home in Chinese-American cooking for generations.
The result is a stir fry that’s deeply savory, a little tangy, and faintly sweet, with caramelized onions that soak up every drop of that glossy, umami-rich sauce. It comes together in minutes, works with nearly any cut of pork you have on hand (we used pork loin), and tastes like something far more considered than the sum of its parts.
Ketchup may seem like an odd choice but in many cases, it’s not so much about a lack of “authenticity” or a sign of no effort, but rather an ingredient that was lovingly adopted into the Chinese American pantry.
Pork and Onion Stir-Fry
Ingredients
For the pork and marinade:
- 12 oz. boneless pork (thinly sliced into 2-inch lengths; pork shoulder, butt, loin, and boneless country ribs are all good options)
- 1 Tbsp. water
- 1 tsp. cornstarch
- 1½ tsp. Shaoxing wine
- 1 tsp. neutral oil (such as canola, vegetable, or grapeseed oil)
- 1 tsp. oyster sauce
- ¼ tsp. baking soda
- ⅛ tsp. white pepper
For the sauce:
- 3 Tbsp. water
- 1½ Tbsp. ketchup
- 1 Tbsp. light soy sauce
- 1½ tsp. Worcestershire sauce
- ½ tsp. sugar
- ½ tsp. dark soy sauce
- ⅛ tsp. white pepper
For the rest of the dish:
- 2 Tbsp. neutral oil
- 1 clove garlic (sliced)
- 2 medium onions (sliced into thin wedges)
- 2 Tbsp. Shaoxing wine
- 2 scallions, sliced thin on a diagonal for garnish (optional)
Directions
- In a medium bowl, add the sliced pork, water, cornstarch, Shaoxing wine, oil, oyster sauce, baking soda, and white pepper.
- Next, make the sauce mixture by combining the water, ketchup, light soy sauce, Worcestershire sauce, sugar, dark soy sauce, and white pepper.
- Heat a wok or skillet over medium-high heat until it’s just starting to smoke or a drop of water beads on the surface. Add the neutral oil and swirl it around to coat. Add the pork in a single layer and let it sear. When it’s golden on the edges on one side, flip and stir-fry the pork. Cook to about 80% doneness. Transfer to a bowl and set aside.
- Add the garlic and onion to the pan. Stir fry and cook for 30 seconds, then add the Shaoxing wine to deglaze, scraping up any stuck-on bits. Stir fry for another 2 minutes. Add the pork and any juices back to the wok, along with the sauce mixture. Stir-fry to combine until the pork and onions are glossy and coated.
- Plate over steamed rice and garnish with scallion slices, if using. Serve immediately.
Adapted from a recipe for Woks of Life
This sounds delicious! Great ingredients.