Stir-Fried Pork with XO Sauce

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

We have three different chilli condiments that add complexity and flavour to this dish, but as they’re all added at the same time, it makes it very simple. You can make your own XO sauce, or just buy some off the shelf.

The bamboo shoots are added for their texture (make sure you wash them well). You could also add some fresh vegetables for crunch. It’s important to remember that these recipes are only a guideline and that you can drive the flavours and textures yourself — just remember to look for balance and to always taste before serving.


  • 300 g (10½ oz) pork fillet, thickly sliced across the grain
  • 3 tablespoons XO sauce
  • a few drops of sesame oil
  • teaspoons hot bean paste
  • ¼ teaspoon chilli oil
  • 1 tablespoon sugar
  • 1 tablespoon light soy sauce
  • 2 tablespoons vegetable oil
  • 1 clove garlic, finely sliced
  • 3 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 1 small knob of ginger, peeled and finely sliced
  • 200 g (7 oz) tinned bamboo shoot slices, rinsed and drained
  • 1 tablespoon shaoxing


Mix together the XO sauce, sesame oil, hot bean paste, chilli oil, sugar and soy sauce in a small bowl.

Heat a wok until just smoking. Add the oil and, when hot, stir-fry the pork in batches until it has browned, then return all the pork to the wok and add the garlic, spring onions, ginger and bamboo shoots and stir-fry until fragrant. Deglaze the wok with the shaoxing, then add the XO sauce mixture and stir-fry until the sauce reduces and thickens slightly.