6–20 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)
2–3 TBLS Olive Oil (or any other cooking oil), divided
Chop up your fresh ingredients: garlic, red chilies, onion, and spring onion. Set aside.
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.
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.
Wipe out the wok with a paper towel and set back on the stove.
For the Stir-fried Pork Sukiyaki in Black Pepper Sauce:
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.
Once hot, add the onion and sauté until translucent – about 1-2 minutes.
Add the red chilies and garlic and stir-fry until fragrant.
Pour in the low sodium soy sauce, rice vinegar, and oyster sauce. Give everything a good stir to combine.
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.
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.
Turn the heat back up to medium-high and let the sauce come to a slow simmer – about 1-2 minutes.
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).
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.
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!
Serving Size:1 bowl
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.