That Spicy Chick

Stir-Fried Pork Sukiyaki in Black Pepper Sauce

This Stir-fried Pork Sukiyaki in Black Pepper Sauce is super easy to make, extremely tasty, and it’s the perfect back-pocket recipe for quick and easy weeknight dinners!

Overhead view of deep white serving plate with Stir-fried Pork Sukiyaki in Black Pepper Sauce. Garnished with freshly chopped spring onion greens.

Have you ever been to a Teppanyaki restaurant where they cook the food right in front of you on top of a hot iron griddle? Isn’t the experience just magnificent?! 💛

My favorite things about eating at teppanyaki restaurants are:

  1. The food doesn’t get cold because they serve it on top of little foil sheets that are placed directly in front of you on top of the hot griddle. (This is a MASSIVE win for me because I’m not a fan of cold or even lukewarm food.)
  2. Their amazingly delicious black pepper sauce!!! 🤤

There’s a Taiwan style teppanyaki here that I used to adore, and my go-to dish whenever I dined there was the chicken, shrimp, or pork sukiyaki in their fabulous black pepper sauce.

But that was before I created the BEST black pepper sauce ever (yes even better than theirs in my honest and humble opinion!). 😍

Today I present to you my go-to, all-time favorite weeknight dinner recipe, my current and latest obsession, this tantalizing and tasty creation, the one and only, Stir-fried Pork Sukiyaki in Black Pepper Sauce!!! 🎉

Front view of two diagonally placed navy blue bowls with a white flower pattern filled with steamed rice and Stir-Fried Pork Sukiyaki in Black Pepper Sauce on top. In the back right side of the photo is a deep white serving plate filled with the rest of the Stir-Fried Pork Sukiyaki in Black Pepper Sauce.

WHY I LOVE THIS STIR-FRIED PORK SUKIYAKI IN BLACK PEPPER SAUCE:

  • It’s spicy, a wee bit sweet, and loaded with umami thanks to soy sauce and oyster sauce!
  • It’s quick and easy to make and made with everyday sauces and ingredients that I always have stocked in my pantry. Assuming you cook Asian food regularly, I’m betting you do too. The only thing you probably have to buy is the pork! But see 👇.
  • The black pepper sauce is extremely versatile and you can use you favorite protein (chicken, pork, beef, shrimp, or tofu) and add some veggies too! I’ve added brown Asian mushrooms to the sauce whenever I happen to have them on hand, and they just take this dish to whole another level of umami-ness!
Front view of Stir-fried Pork Sukiyaki in Black Pepper Sauce in a black wok on top of a white background.

FIRST THINGS FIRST: WHAT IS SUKIYAKI?

The dictionary defines sukiyaki as a Japanese dish that involves stir-frying thinly sliced meat (either pork, chicken, or beef) with veggies and sauces on a hot iron griddle.

However, I should note that sukiyaki is also commonly known as a Japanese hot pot dish with meat, tofu, veggies, and glass noodles that is simmered in a broth with sauces and cooked on the table. They also sometimes add udon noodles or rice cakes to the bubbling pot.

At my local supermarket, I buy a package of meat that is labeled “Pork Sukiyaki Slices”. It is basically thinly sliced meat that can be used and cooked how you like, be it in a stir-fry or a hot pot. 👍 I also occasionally use pork belly sukiyaki or pork collar sukiyaki for this dish. All three work great in this sauce. But I have a soft spot for the pork collar sukiyaki as it’s usually the most juiciest out of the three!

Uncooked pork sukiyaki slices layered on top of a white plate.
Pork Sukiyaki Slices

For this recipe, I stir-fry the thinly sliced pork with aromatics in the most EPIC and unbelievably tasty black pepper sauce. As mentioned before, the amazing sauce is made with everyday aromatics and Asian sauces. So you know this is going to be a simple, easy, and straightforward dish to make!

A wok filled with black pepper sauce, and cooked pork sukiyaki has just been added back to the wok with the sauce.

INGREDIENTS YOU WILL NEED:

  • Onion & Garlic: You’ll need some minced garlic cloves and finely chopped yellow onion.
  • Red Chilies: I like to use bird’s eye red chilies. Use as many or as few as you like, and feel free to deseed them if you prefer less heat (or nix them all together if desired).
  • Spring Onions (Scallions): Chop them up small.
  • Pork Sukiyaki: If they don’t sell thinly sliced pork packages at the supermarket where you’re located, you can use pork collar or any other cut of lean pork meat. Just thinly slice it into bite sized strips for this dish.
  • Sauces: Low sodium soy sauce, rice vinegar (or regular white vinegar), and Oyster sauce.
  • Seasonings: 2 whopping full tablespoons of freshly cracked Black Pepper! This is BLACK PEPPER sauce after all, right?! 😉 But don’t worry! We’ll be adding some brown sugar as well to balance out the heat from the chilies and black pepper! The Oyster sauce also helps to balance out the heat.
  • Corn starch slurry: Make this by mixing a cup of water with 2 teaspoons of corn starch in either a bowl or measuring cup. I prefer the latter because it makes it easier to pour it into the wok). By the way, make sure to give the corn starch slurry a quick stir with a spoon before you add it to the wok. (The corn starch will have jammed up at the bottom of the bowl/measuring cup.)
  • Oils (for cooking and flavoring): Olive oil (or any other cooking oil), a teaspoon of chili oil (optional), and always super fragrant and my favorite – sesame oil!
Overhead view of Stir-fried Pork Sukiyaki in Black Pepper Sauce in a black wok on top of a white background.

HOW TO MAKE STIR-FRIED PORK SUKIYAKI IN BLACK PEPPER SAUCE:

PREP:

  1. First, prepare all your fresh ingredients. Chop up the onion, garlic, red chilies, and spring onions.
  2. Also chop up the pork sukiyaki into bite-sized strips. Then, add the pork to a large bowl and pour in about 2 TSP of sesame oil over the pork (it helps to tenderize the meat). Mix with a spoon and set aside.
  3. Next, cook the pork in a bit of olive oil until no longer pink in a wok or deep large sauté pan. Transfer to a strainer and allow the juices to drain over the sink. Wipe out the wok with some paper towels and return it to the stovetop.
Cooked pork sukiyaki in a strainer with the juices draining below into the sink.

FOR THE STIR-FRIED PORK SUKIYAKI IN BLACK PEPPER SAUCE:

Now that the prep work is out of the way, we can make this quick and easy delicious weeknight stir-fry!

  1. Heat olive oil, a bit of sesame oil, and chili oil (optional – leave this out if you prefer less heat) in the wok.
  2. Once the oil is hot, add the onion and garlic and sauté until fragrant.
  3. Next, add the red chilies and continue sautéing for a minute to combine with the onion and garlic.
  4. Then, pour in the sauces: low sodium soy sauce, rice vinegar, and oyster sauce. Give it all a quick stir.
  5. Then turn down the heat, and mix in the seasonings – the freshly cracked black pepper and brown sugar for some sweetness.
  6. Next, toss in the spring onion greens and stir until everything is combined. Pour in the cornstarch slurry and turn up the heat again. Stir and allow to simmer for a minute or two until the sauce has darkened and thickened.
  7. Now it’s time to bring it all home! Add the cooked pork sukiyaki back into the wok and toss for 2-3 minutes to combine with the sauce. (Note: At this point and if the sauce looks a bit too dry or thick, you can mix in a tablespoon or two of water and continue to stir-fry).
  8. Once everything looks magnificent and your kitchen smells amazing, turn off the heat and transfer to a serving dish. Serve this tasty Stir-fried Pork Sukiyaki in Black Pepper Sauce with some warm steamed white rice!
Overhead view of deep white serving plate with Stir-fried Pork Sukiyaki in Black Pepper Sauce. Garnished with freshly chopped spring onion greens.

PRO-TIPS:

  • Use freshly cracked black pepper: I recommend using freshly cracked black pepper for the best taste and flavor. Regular black pepper will work too if you’re short on time. But it will be less flavorful than freshly cracked pepper. Moreover, it simply won’t do this mouthwatering and epic sauce justice! So do yourself a favor and just crack some. 😉
  • Can’t find pork sukiyaki?: If pork sukiyaki meat packages (thinly sliced pork meat in packages) aren’t readily available at your local supermarket, grab a package of pork collar or other lean pork meat. Then just thinly slice the pork cut at home, and you are good to go!
  • Flash freeze before slicing if using another cut of pork: Make sure to flash freeze the pork for 15-20 minutes, and then thinly slice the meat. Freezing the pork makes it become really nice and firm, which results in an easier time cutting it into wafer thin slices without moving it around a lot. Then once you have all the thin slices, you can further chop it into bite sized strips if needed.

CAN I MAKE THIS GLUTEN-FREE?

Yes – you 100% can! Use tamari in place of the soy sauce (or gluten-free soy sauce – I like Kikkoman’s). Also use a gluten-free oyster sauce.

CAN I MAKE THIS VEGETARIAN/VEGAN?

Definitely! Check out my Braised Tofu & Mushrooms in Black Pepper Sauce (coming soon!) recipe if you want to use this killer tasty black pepper sauce in a vegetarian/vegan dish!

All you have to do to make this vegetarian (or vegan) is pan-fry some firm tofu cubes in a bit of kosher salt and pepper and use them in place of the pork. Also, use a vegetarian mushroom flavored oyster sauce instead of regular oyster sauce. Feel free to also add in more stir-fry friendly veggies such as snap peas, mushrooms, broccoli, bell peppers, etc. if you like.👌

CAN I USE ANOTHER PROTEIN?

Sure! So far I’ve tried sliced pork collar, pork sukiyaki, beef slices, pan-fried firm tofu, shrimp, and pan-grilled chicken thighs diced into cubes. They all are legit tasty options. And they work wonderfully and taste fabulous in this black pepper sauce!

Overhead view of two diagonally placed blue and white bowls with gold rims filled with Stir-fried Pork Sukiyaki in Black Pepper Sauce piled on top of steamed white rice. Garnished with freshly chopped spring onion greens.

This Stir-fried Pork Sukiyaki in Black Pepper Sauce is on constant rotation in my home, and definitely a keeper!

I hope you enjoy and love it as much as I do! 🤗

Front view of two diagonally placed navy blue bowls with a white flower pattern filled with steamed rice and Stir-Fried Pork Sukiyaki in Black Pepper Sauce on top. In the back right side of the photo is a deep white serving plate filled with the rest of the Stir-Fried Pork Sukiyaki in Black Pepper Sauce.

MORE WEEKNIGHT EASY STIR-FRIES

Long Pin - Top Photo: Front view of two diagonally placed navy blue bowls with a white flower pattern filled with steamed rice and Stir-Fried Pork Sukiyaki in Black Pepper Sauce on top. Bottom Photo: Overhead view of deep white serving plate with Stir-fried Pork Sukiyaki in Black Pepper Sauce. Garnished with freshly chopped spring onion greens.
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Overhead view of deep white serving plate with Stir-fried Pork Sukiyaki in Black Pepper Sauce. Garnished with freshly chopped spring onion greens.

Stir-Fried Pork Sukiyaki in Black Pepper Sauce

This Stir-fried Pork Sukiyaki in Black Pepper Sauce is super easy to make, extremely tasty, and it’s the perfect back-pocket recipe for quick and easy weeknight dinners! 

  • Author: Lavina
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Chinese/Asian-inspired
Scale

Ingredients

  • 1214 Garlic cloves
  • 620 Red Chilies, to taste and deseeded depending on desired heat level – chopped
  • 1 Yellow Onion – chopped small
  • 2 Spring Onions (Scallions) – chopped small
  • 550g Pork Sukiyaki (if they don’t sell thinly sliced pork in packages where you’re located, you can use pork collar or other lean pork meat and thinly slice it into bite sized strips) – chopped into bite-sized strips
  • ½ cup + 2 TBLS Low Sodium Soy Sauce
  • 1 TBLS Pure Rice Vinegar (or regular white vinegar)
  • 3 TBLS Oyster Sauce
  • 2 TBLS fresh cracked Black Pepper
  • 3 TSP Brown Sugar
  • 2 TSP Corn Starch + 1 cup Water (mixed together to make a slurry)
  • 23 TBLS Olive Oil (or any other cooking oil), divided
  • 1 TSP Chili Oil (optional)
  • 3 TSP Sesame Oil
  • 1 TBLS Water (if needed)

To Serve:

  • Steamed white rice
  • Stir-fried veggies on the side (if desired)

Instructions

Prep:

  1. Chop up your fresh ingredients: garlic, red chilies, onion, and spring onion. Set aside.
  2. Slice the pork sukiyaki (or collar) into thin bite-sized strips. Add the pork to a large mixing bowl, along with a pinch of freshly cracked black pepper and 2 TSP sesame oil. Mix and set aside.
  3. Heat 1 TBLS olive oil in a wok over high heat. Once the oil is hot, add the pork and let cook for 1 minute or so before starting to toss. Once the pork slices are no longer pink, transfer to a strainer and allow the juices to drain over the sink.
  4. Wipe out the wok with a paper towel and set back on the stove.

For the Stir-fried Pork Sukiyaki in Black Pepper Sauce:

  1. Heat the remaining olive oil, sesame oil, and chili oil (if using) over medium-high heat in the wok. Lift the wok and swirl in clockwise motion to distribute the oil evenly around the perimeter.
  2. Once hot, add the onion and sauté until translucent – about 1-2 minutes.
  3. Add the red chilies and garlic and stir-fry until fragrant.
  4. Pour in the low sodium soy sauce, rice vinegar, and oyster sauce. Give everything a good stir to combine.
  5. Turn down the heat to medium-low (to prevent the black pepper from burning) and stir in the freshly cracked black pepper and brown sugar.
  6. Add the spring onion and give it a stir to combine. Then give the corn starch slurry a quick stir (to loosen up the corn starch) and pour it into the wok. Stir.
  7. Turn the heat back up to medium-high and let the sauce come to a slow simmer – about 1-2 minutes.
  8. Add the pork sukiyaki back into the wok and stir-fry for 2-3 minutes to coat the pork with the sauce and combine everything in the wok. (Note: If the sauce starts to dry up too much, add a tablespoon of water and continue to stir-fry).
  9. Turn off the heat and transfer to a serving dish. Serve over some warm steamed white rice and a side of stir-fried veggies if desired.

Notes

  1. To make this gluten-free: Use tamari in place of the soy sauce or a gluten-free soy sauce, and use a gluten-free oyster sauce.
  2. To make this vegetarian: Pan-fry some firm tofu cubes in a bit of kosher salt and pepper and use them in place of the pork. Also, use a vegetarian mushroom flavored oyster sauce instead of regular oyster sauce. Feel free to also add in more stir-fry friendly veggies such as snap peas, mushrooms, broccoli, bell peppers, etc. if you like. Do check out my Braised Tofu & Mushrooms in Black Pepper Sauce recipe (coming soon!) if you’re looking to make a vegetarian dish with this sauce!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 388
  • Sugar: 8g
  • Sodium: 1903.8mg
  • Fat: 16.9g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 12.4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3.3g
  • Protein: 37.6g
  • Cholesterol: 86.6mg

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