Pork in Ginger and Oyster Sauce

Pork in Ginger and Oyster Sauce

Collage showing pork and ginger stir fry

Recently, I stumbled across a wonderful recipie which uncovered not one but two brand new things to fall in love with… Nigel Slater and Ginger Wine. (I’m talking seperatly here, although I suppose talking to Nigel Slater while drinking ginger wine would be a rather brilliant scenario!?)

When it comes to Nigel Slater, I was under the misconception that he was one of those super fancy chefs who cooked with ingredients you would have to spend a week foraging in the outer-hebridies for! However, as I struggled to tear myself away from the enchanting pages of his cookbook diaries, I discovered he cooks with very normal, mostly affordable, seasonal ingredients and he is not fancy at all, in fact he is a traditional, slightly clumsy foodie with an eclectic taste and a sweet tooth – my kind of cook!

Having said this, I reached a stumbling block when I took on his Pork in Oyster Sauce recipie- which required the popular Asian Shaoshing rice wine. Despite scouring every inch of my local supermarket it was no where to be seen, I had just about given up the search when I spotted a little bottle of ginger wine tucked away on a bottom shelf.

It was fate, and I knew it would be a marriage made in heaven with the rich Oyster sauce. Not only does it taste delicious and produce a wonderful sweet smelling aroma, there is also something so satisfying about the glorious crackle this wine makes when you add it to the bubbling hot sauce! This recipie gets a hands down 10/10 from me, it’s quick and easy to make with impressive and delicious results! 


1 tbl regular oil
1 tbl sesame oil
120g shitake
2 green chilli
4 garlic cloves
1 onion
400g tenderloin fillet
1 cup ginger wine
50ml Oyster Sauce


1. Wash the mushrooms and rest on kitchen paper. Finely slice the garlic, onions and one of the chilli’s, leave the other whole . Slice tenderloin fillet into thin strips.

2. Heat the wok on a high heat, add the regular oil and fry off the pork until it is starting to get crispy on the edges – about 10-12 minutes. When done, remove from the wok with a slotted spoon and set to one side.

3. Top the wok up with some sesame oil and add the garlic , chilli and onion, Cook for a few minutes to infuse the oil, then add the mushrooms and cook until soft – this will only take five minutes with shitake mushrooms.

4. Add the pork back in and toss everything in the wok then add the ginger wine. Cook in the wine for a couple of minutes then add the oyster sauce and cook until the sauce thickens – about five minutes.

5. This dish would taste great with noodles but was also lovely with plain rice.

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