Go Back
pan fried pork

Easy Sticky Pan Fried Pork Recipe

This pan fried pork is sticky and a little bit salty so it's perfect to be paired with a hot bowl of steamed rice.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Marinade time 30 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Asian
Servings 2 people

Ingredients
  

  • 1 lb pork butt boneless, skin on (see notes above)
  • 1 tbsp chicken bouillon
  • 4 tbsp fish sauce
  • 2 tbsp sweet soy
  • 1 bulb garlic peeled, minced
  • 1 bulb shallot peeled, minced
  • ¼ tsp white pepper
  • ¼ tsp onion powder
  • ½ tsp chili powder optional
  • hot steamed rice as needed

Instructions
 

  • Cut pork butt into 3in long x 2in wide x 0.5in thick pieces. Use meat pallet and pound on to each pork piece 3-4 times (for each side) to tenderize the meat.
  • In a mixing bowl, add pork pieces, other ingredients and mix well. Let the pork marinade for at least 30 minutes.
  • In a shallow pan or pot, add ½ c of vegetable oil, heat on medium high heat. Check whether the oil is ready by throw into the pan a dash of flour. If the flour is sizzling it means oil is ready.
  • Carefully add each piece of pork butt into the pan and fry for 3 minutes on medium high heat. Then lower the heat to medium and fry for another 3 minutes, then flip the pork and continue frying for 3 minutes. The pork will have a golden brown color on both sides and sticky texture after done cooking.
  • Repeat these steps for the rest of the pork.
  • Serve the pork immediately with hot steamed rice. Enjoy!