This crispy Chinese pork is one of those recipes that feels like a proper takeaway treat, but it is surprisingly easy to make at home. It’s also one of those dishes the kids can’t get enough of!
The pork comes out beautifully crisp thanks to the air fryer, then gets tossed through a glossy, sticky sauce packed with sweet, savoury, and slightly tangy flavour. It is the perfect balance of crunch and sauciness, and it hits all the classic notes you want from a Chinese inspired dinner.
The pork is lightly coated in sesame oil, then dusted in cornflour and Chinese five spice, which gives it a fragrant warmth and helps it crisp up during cooking. The air fryer does a brilliant job here, creating golden, crunchy pieces without needing deep frying. While the pork cooks, the wok does the rest of the heavy lifting, building flavour from the vegetables and turning the sauce into the star of the dish.
Onion, pepper, and carrot ribbons are cooked quickly over a high heat so they stay colourful with a bit of bite. Bamboo shoots add extra texture and that familiar takeaway crunch, while garlic brings everything to life. The sauce is where this recipe really shines. Soft brown sugar, white sugar, honey, soy sauce, cider vinegar, and tomato puree combine into a rich, sticky glaze that clings to every piece of pork. A pinch of chilli flakes adds gentle heat, but it is easy to dial up if you like it spicy.
Once the pork is ready, it is tipped straight into the wok and coated in the bubbling sauce so every piece gets fully glazed. Served over rice, this is a fast, flavour packed dinner that feels exciting but still totally achievable on a weeknight. Finish with spring onions or toasted sesame seeds if you like, and you have a homemade favourite that disappears very quickly.
Crispy Chinese Pork
Equipment
- Air fryer
- Wok
Ingredients
- 500 g diced pork
- 3 tbsp corn flour
- 1 tbsp sesame oil
- 1 tsp Chinese five spice
- 3 tbsp vegetable oil
- 1 onion
- 1 carrot
- 1 pepper
- 3 cloves of garlic, crushed/finely chopped
- 120 g bamboo shoots
- 2 tbsp soft brown sugar
- 2 tbsp white sugar
- 2 tbps cider vinegar
- 4 tbsp soy sauce
- 2 tbsp tomato puree
- 1 tbsp honey
- ½ tsp chilli flakes (or more if you like it a bit spicy)
Instructions
- Coat the diced pork in sesame oil, then in a food bag combine the cornflour and Chinese five spice together and then add the pork ensuring all of the pork has a light coating.
- Line your air fryer with a piece of grease proof paper and then place the coated pork in the basket making sure that each piece of pork is separated. Cook at 180℃ for 25mins
- While the pork is cooking, heat the vegetable oil in a wok while slicing the onion and pepper. Add these to the wok and then with a vegetable peeler create ribbons with the carrot and add to the wok. Cook through for 4-5 mins, keeping everything moving.
- Add the bamboo shoots and garlic and continue cook through
- Add the sugar, honey, tomato puree, cider vinegar, soy sauce and chilli flakes to the wok, give it a good stir and then turn the heat down to low and leave it to bubble away. The sauce will naturally thicken – take it off the heat completely if it starts to get too thick or starts catching the bottom of the pan.
- When the pork has finished cooking, add it to the wok and coat in the sauce. Serve over a portion of rice. At this point you could also finish with some finely sliced spring onions or toasted sesame seeds
