Name: 15-Minute Sha Cha Pork
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 pound pork shoulder or loin ((thinly sliced)); 1 tbsp Shaoxing wine; 2 teaspoons cornstarch; 1/2 tsp coarse kosher salt; 2 tablespoons Shacha Sauce; 1 tbsp soy sauce; 2 teaspoons sugar; 2 tablespoons neutral oil ((divided)); 1 tablespoon ginger ((minced)); 3 cloves garlic ((minced)); 5 scallions ((cut into 2-inch pieces))

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I am on a mission to finish my jar of Sha Cha sauce, so today's recipe is a Sha Cha Pork stir-fry. It is garlicky, gingery, and super delicious. The flavor of Sha cha is very strong and envelopes each piece of pork. A bowl of freshly steamed rice is mandatory business for eating with this recipe.

Can't get enough of stir-fries? Try my Pork and Celery Stir-fry next!

🥡About This Recipe

Shacha sauce is a savory Chinese condiment made from dried seafood, garlic, ginger, shallots, chile, and oil. Not many people know this, but you can add it to stir-fries! It has a very unique flavor that is savory, funky, and a little spicy.

I will admit I cook REALLY fast, so this is a 15-minute dish for me, but for most people, it could take 20-30 minutes. The actual cooking time is 5 minutes, but you need to prep the aromatics, slice the pork, and gather the sauce ingredients, and that time can add up quickly.

🧂 Ingredients

Pork: I usually use pork shoulder/butt, loin, or tenderloin. Pork shoulder/butt is my first pick because it has a lot of fat that keeps the meat tender during stir-frying. You will want to slice the pork thinly and across the grain for the most tender texture.
Marinade: Shaoxing wine, cornstarch, and salt. This is a common technique in Chinese cooking called "velveting". The meat is coated in a starch mixture which protects it from the heat during cooking. It makes a HUGE difference in the final tenderness.
Sha cha Sauce: You can buy this at most Asian grocery stores. It is sometimes labeled as "Chinese Barbeque sauce." My favorite brand is Bullhead and it comes in a small silver tin.
Other seasonings: Soy sauce and sugar.
Aromatics: Ginger, garlic, and scallions
Oil for frying: Any neutral-flavored oil is fine.

🔪 Instructions

Before you start, I highly recommend prepping all the ingredients and placing them near the stove. The cooking only takes 5 minutes, and once it is started, you will not have time to prep anything or look for condiments in your pantry.

STEP 1: In a medium-sized bowl, combine the pork and all the marinade ingredients. Use your hand to massage the marinade into the meat for about 20-30 seconds. Don't be afraid to be rough. What you are doing is mechanically tenderizing the meat, and being rougher will only make it more tender.

STEP 2: Mix all the sauce ingredients in a small bowl: Shacha sauce, soy sauce, and sugar.

STEP 3: Heat 1 tablespoon of oil in a wok over high heat until shimmering. Spread out the pork pieces in one layer. Cook until the bottom is golden brown. Flip and stir-fry for 1-2 minutes until the meat is no longer pink. Remove to a plate and set aside.

STEP 4: Reduce heat to medium. Add the remaining oil to the wok, then cook the ginger and garlic for 1 minute. Add the sauce mixture and stir-fry for an additional minute.

STEP 5: Increase the heat to high and add the pork and green onions. Stir fry for 1 minute longer. Serve immediately with freshly steamed rice.

If you're like me, you won't have any leftovers, but if you do, you can keep them in the fridge for up to three days.

15-Minute Sha Cha Pork

🥡About This Recipe

🧂 Ingredients

🔪 Instructions

📋 Recipe