Tips for Cooking Diced Pork
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Use pork shoulder for tenderness and flavour; loin for a leaner option.
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Pat pork dry before cooking to ensure a good sear.
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Don’t overcrowd the pan — cook in batches for even browning.
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Adjust sweetness by using less honey if preferred.
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Add a splash of chilli sauce for a spicy twist.
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Deglaze the pan with a bit of water or stock if needed.
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Slice pork evenly to ensure uniform cooking.
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Stir the sauce constantly once the slurry is added to prevent clumping.
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Add steamed broccoli or snap peas to make it a full one-pan meal.
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Leftovers are great in wraps or as a rice bowl topping the next day.
Serve It With Suggestions
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Steamed jasmine or basmati rice
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Stir-fried or steamed bok choy
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Egg noodles or soba
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Lettuce wraps for a low-carb option
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Cucumber salad with rice vinegar
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Sesame green beans
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Fried rice or veggie stir-fry
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Garlic naan or flatbread
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Crispy wonton chips
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Pickled vegetables or kimchi for contrast
FAQ's
Q: Can I use a different cut of pork?
A: Yes! Pork shoulder offers more flavour, while pork loin is leaner and cooks faster.
Q: Is this recipe spicy?
A: No, but you can add chilli flakes or sriracha for heat.
Q: Can I prep this in advance?
A: Absolutely — marinate the pork or make the sauce ahead of time to save time.
Q: Can I use chicken instead of pork?
A: Yes! Diced chicken thighs or breast work great with the same sauce.
Q: How do I thicken the sauce?
A: The cornstarch slurry ensures a glossy, sticky sauce — just simmer until thick.
Q: Can I make it gluten-free?
A: Yes, just use tamari or gluten-free soy sauce.
Q: How long do leftovers last?
A: Store in the fridge for up to 4 days in an airtight container.
Q: Can I freeze it?
A: Yes, freeze the cooked dish in portions for up to 2 months.
Q: What’s the best way to reheat?
A: Reheat in a pan over medium heat or in the microwave with a splash of water.
Q: Is this dish good for meal prep?
A: Definitely! It keeps well and pairs with various sides.
