Honey and ginger pork

  • Servings : 2 Adults
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m

Honey and ginger pork 

Many children love asian inspired stir fry’s like this honey and ginger pork. You can serve the elements separately to fussy eaters ‘tasting plate‘ style if they are reluctant to try it.

Nutrition Note: Remember honey is to be avoided for babies under 12 months of age due to the risk of botulism.

For more amazing recipes like this you can buy our ebooks Baby Foodie, Finger Foodie, or Family Foodie OR our bestselling Book “Raising a happy, healthy eater from baby to school age” here

Honey Ginger Pork 3

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  • 2 tbsp honey
  • 2 cm piece fresh ginger, finely chopped
  • 1 tsp sesame oil
  • 2 tbsp kecap manis
  • 500g pork filet, trimmed, sliced into strips
  • 2 tbsp peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red capsicum, sliced
  • 1 bunch broccolini, roughly chopped
  • 500g fresh rice noodles to serve
  • 1 tsp sesame seeds, to garnish (optional)


Step 1

Combine the honey, ginger, sesame oil and kepap manis in a bowl. Add the pork and stir to coat. If time permits, allow the mixture to marinate in the fridge for 20 minutes. Remove from the fridge, drain and reserve the marinade. -

Step 2

Heat a large frying pan or wok over a high heat. Add 1 tablespoon of peanut oil. Add the pork to the frying pan or wok. Stir-fry 4 minutes or until seared. Remove form the pan and set aside.

Step 3

Heat the remaining 1 tbsp of peanut oil in the frying pan. Add the onion, capsicum, carrot, broccolini and reserved marinade. Stir fry for a few minutes or until the vegetables are cooked to your liking. Add the seared pork, stir fry for a further few minutes or until the pork is cooked through. -

Step 4

Serve with your favourite Asian noodles such as flat rice noodles, vermicelli, or egg noodles.

Step 5

Storage: Store leftovers in the fridge for 24 hours. Reheat until piping hot. -


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