Yesterday's lunch: soy-honey pork and Chinese-style fried rice

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Connie Veneracion


  • a slab of pork cooked whole preferably in well-seasoned broth with a whole onion, a whole garlic, peppercorns, a bay leaf and whatever herbs you like
  • light soy sauce (I used Kikkoman)
  • honey
  • a drizzle of sesame seed oil optional
  • scallions finely sliced, to garnish


  • Slice the cooked pork thinly, about a quarter of an inch thick or thinner. To make slicing easy, wrap the cooled pork in cling film and chill until firm. Overnight is best.
  • Stir together equal amounts of light soy sauce and honey. How much depends on the weight of the pork. As a guide, 4 tbsps. of soy sauce and 4 tbsps. of honey for every 200 g. of pork should be a good starting point.
  • Arrange the sliced pork in a shallow pan. Stand the slices up so that they look like sliced loaf bread. Then, spread them a little so that each slice is resting on the one next to it — just like they look in the photos.
  • Pour in the soy-honey mixture. Cook over medium-low heat, covered, until the sauce is thickened, about 15 to 20 minutes. Spoon the sauce over the pork slices every few minutes.
  • Using a spatula, scoop out the pork slices and transfer to a platter. If using sesame seed oil, drizzle it into the sauce in the pan and stir. Pour the sauce over the pork, sprinkle with scallions and serve.