This Sha Cha Pork is a quick and tasty dish made with stir-fried pork and Shacha sauce! It's full of garlic and ginger flavors and goes great with rice.
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🥢 What is Shacha sauce?
Shacha sauce, also spelled sha cha or sacha, is a savory Chinese condiment made from dried seafood (brill and dried shrimp), garlic, ginger, shallots, chile, and oil.
You can buy it from Asian grocery stores, where it's sometimes labeled as "Chinese Barbeque sauce."
Sha cha adds a savory and slightly spicy flavor to stir-fries, hot pot dipping sauces, and meat marinades. I love drizzling it on fried rice!
⭐ Tips for making Sha Cha Pork
- Choose the Right Pork: Use pork shoulder, butt, loin, or tenderloin; these cuts are perfect for stir-frying. Pork shoulder and butt have lots of juicy fat, while loin and tenderloin are naturally tender. Slice against the grain for the best results.
- Prep Ahead: Prep your ingredients beforehand and ensure they're within arm's reach of your wok. The stir-fry takes less than 5 minutes, and once it starts, there's no stopping.
🧂 Ingredients
- Pork: Pork shoulder, butt, loin, or tenderloin are the best cuts for stir-fries.
- Sha cha Sauce: Find it at Asian grocery stores or buy it on Amazon. My favorite Brand is Bull head.
- Soy Sauce: Shacha isn't very salty, so we pair it with soy sauce to create a perfectly balanced flavor.
- Ginger: I love the flavor of fresh ginger here. The pungent spiciness pairs well with the sweetness of the pork.
- Garlic: Freshly minced is better; feel free to double it for extra flavor!
- Sugar: Just a touch of sweetness.
- Scallions: Use both the white and green parts, chopped into 2-inch pieces.
- Shaoxing Wine: Helps mask gamey flavors in the pork.
- Cornstarch: Provides a light coating for the pork to keep the meat tender while stir-frying.
- Salt: Enhance the flavors of everything!
- Oil: Any neutral oil, such as canola, vegetable, or soybean.
🔪 Instructions
STEP 1: In a medium-sized bowl, combine all the marinade ingredients, stirring to coat the pork thoroughly.
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. Cook until the bottom is golden brown. Flip the pork 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 ginger and garlic for 1 minute. Add the sauce mixture and stir-fry for an additional minute.
STEP 5: Increase the heat to high, add the pork and green onions, and stir fry for 1 minute longer. Serve immediately with freshly steamed rice.
🥡 Storage & Leftovers
Storing: Keep leftovers in an air-tight container in the refrigerator for up to 3 days.
Reheating: Reheat leftovers by microwaving or heating over medium heat until warm. Add a tablespoon of water to bring back moisture.
🍽 Looking for more recipes?
📋 Recipe
15-Minute Sha Cha Pork
Ingredients
Marinade
- 1 pound pork (thinly sliced, pork shoulder, butt, loin, or tenderloin)
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- ½ teaspoon coarse kosher salt
Sauce
- 2 tablespoons Shacha Sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
Stir-fry
- 2 tablespoon neutral oil (divided)
- 1 tablespoon ginger (minced)
- 3 cloves garlic (thinly sliced)
- 5 scallions (cut into 2-inch pieces)
Instructions
- In a medium-sized bowl, combine all marinade ingredients, stirring to coat the pork thoroughly.
- Mix all the sauce ingredients in a small bowl.
- Heat 1 tablespoon of oil in a wok over high heat until shimmering. Spread out the pork pieces. Cook until the bottom is golden brown. Flip the pork and stir-fry for 1-2 minutes until the meat is no longer pink. Remove to a plate and set aside.
- Reduce heat to medium. Add the remaining oil to the wok, then cook ginger and garlic for 1 minute. Add the sauce mixture and stir-fry for an additional minute.
- Increase the heat to high, add the pork and green onions, and stir fry for 1 minute longer. Serve immediately with freshly steamed rice.
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