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Prep Time 15 minutes + marinating - Total Time 1 hour 15 minutes - Serves 5

Sweet, spicy and tender pork, a great dish that my kids love. This photo does it no justice. It tastes a lot better than it looks trust me, so I’m going to reshoot this next time I make it.


  • 800 g pork fillet, cut into bite-size pieces.

  • 4 tbsps of light soy sauce.

  • 1 tbsp of sesame seed oil.

  • 2 banana shallots, cut in half and finely sliced.

  • 2 sweet pointed red peppers, roughly chopped.

  • 1 tbsp of cornflour.

  • 2 tbsps of Chinese five-spice.

  • 1 tbsp minced ginger-garlic.

  • Chilli flakes, to taste.

  • 3 oranges, juice.

  • 400 g coconut milk.

  • 4 tbsps of honey.


  1. Put the pork in a bowl along with the soy sauce, sesame seed oil, cornflour, 1 tbsp of the five-spice, give it a good mix and leave to marinate for a couple of hours or overnight.

  2. In a pot add a splash of oil and brown the pork over a high heat. If need be, do it in two batches, you don’t want to overcrowd the pan, otherwise, it will start stewing instead of frying. Once the pork is browned take out and place to one side.

  3. Add another splash of oil and fry over a low heat for 5 minutes the shallots, peppers, garlic and ginger, chilli flakes and a pinch of salt. Next, add the five-spice and fry for another couple of minutes.

  4. Return the pork to the pot followed by the juice from 2 of the oranges, honey and coconut milk. You want enough liquid to just cover the pork so if need be add a touch of water. Bring to a boil then reduce and simmer with a lid for an hour or till the sauce has reduced and thickened and the is pork tender. When done check for seasoning and adjust accordingly and add the juice from the remaining orange and give it a mix. To finish sprinkle with some sesame seeds, some chopped coriander and served with either rice or noodles.

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