Firecracker Pork with Corn

Preparation Time: 1 Minute
Cooking Time: 7 Minutes

This is a spicy way to combine two of my favourite foods - sweetcorn and pork - in a recipe that takes literally Minutes. If you like your food ‘hot’, use green or hot red chillies.


  • 275g (10 oz) fresh sweetcorn (about 2 ears), cooked, or frozen corn
  • 1 tablespoon groundnut (peanut) oil
  • 225g (8 oz) minced pork
  • 2 small fresh red chillies, seeded and finely chopped
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil


  1. If using fresh corn, cut the kernels off the cobs. If using frozen corn, blanch for 10 seconds in a pan of boiling water and drain. Set aside.
  2. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir-fry for 3 Minutes.
  3. Add the corn, chillies, salt and pepper, and stir-fry for 1 minute.
  4. Next, add the sugar, rice wine or sherry and soy sauce, and continue to stir-fry for 2 Minutes.
  5. Finally, stir in the sesame oil and mix well.
  6. Turn onto a warm platter and serve at once.