This is a ground pork stir fry seasoned with lemon myrtle powder — an Australian native spice with a clean, citrusy punch that works surprisingly well with soy and oyster sauce. The whole thing comes together in 35 minutes, start to finish. That’s the real reason to make it on a weeknight.
What makes this version work
Two things matter here. First, get the pan genuinely hot before the pork goes in — medium-high on most home stoves means waiting a full minute after the onion is done before you add the meat. A hot surface browns the pork instead of steaming it, and that browning is where most of the flavor comes from. Second, lemon myrtle powder goes in after the heat drops to medium, not before. Added too early over high heat it turns bitter and loses its citrus character. Thirty seconds of stirring at lower heat is enough to bloom it into the sauce without cooking it out.
Troubleshooting
- Pork is steaming and grey instead of browning: The pan wasn’t hot enough, or you added too much meat at once. If you’re doubling the recipe, cook the pork in two batches and set the first aside before continuing.
- Dish tastes flat or dull: Oyster sauce varies a lot by brand — some are thin and mild. Taste before serving and add a small splash more oyster sauce or a few drops of fish sauce to sharpen it up.
- Peppers are soggy: Two to three minutes is the maximum for bell pepper in a hot wok. If your stove runs cool, keep the heat on high the whole time the peppers are in the pan and don’t cover it.
- Lemon myrtle flavour is barely noticeable: Lemon myrtle powder loses potency quickly once opened. If yours has been sitting in the cupboard for more than six months, use closer to 1.5 tablespoons and check the smell — it should be sharp and citrusy, not faint and dusty. Skip the garnish of fresh coriander if you’re short on time — it adds colour but not enough flavour to be worth washing an extra bunch.
- Pork is still pink after 7 minutes: Ground pork must reach 160°F (71°C) internally — never serve it undercooked. Break up any large clumps early in cooking so the meat cooks evenly, and use a thermometer if you’re unsure.
Pork Mince with Lemon Myrtle Stir Fry
Ingredients
500 grams ground pork (minced pork) - Choose fresh, organic pork for best results- 1 tablespoon lemon myrtle powder - Can be sourced from specialty spice shops
2 tablespoons olive oil - Extra virgin
1 medium onion - Thinly sliced
2 cloves garlic - Minced
1 cup red pepper (red capsicum) - Sliced, use assorted colors for visual appeal
2 tablespoons soy sauce - Low sodium recommended
1 tablespoon oyster sauce - Adds richness
1 bunch cilantro (coriander) - Fresh , chopped, for garnish
1 teaspoon sesame oil - To finish
Instructions
- Heat olive oil in a large pan or wok over medium-high heat.
- Add the sliced onion and sauté for about 3-4 minutes until golden brown and fragrant.
- Stir in the minced garlic, cooking for an additional 1 minute until aromatic.
- Add the pork mince to the pan, breaking it apart with a spatula. Cook for 5-7 minutes until it turns from pink to a golden brown.
- Mix in the bell peppers and continue to stir fry for about 2-3 minutes, or until slightly softened.
- Reduce the heat to medium, then add the lemon myrtle powder, soy sauce, and oyster sauce. Stir thoroughly to combine, cooking for a further 2 minutes to enhance flavors.
- Remove from the heat and drizzle sesame oil over the stir fry for an aromatic finish.
- Plating Tip: Serve the stir fry over steamed jasmine rice or noodles, garnished with fresh coriander.
Notes
Nutrition
Frequently asked questions
Where do I find lemon myrtle powder?
Specialty spice shops and Australian food retailers are your best bet. It’s also widely available online — search for food-grade lemon myrtle powder, not cosmetic or tea blends.
Can I use ground chicken instead of ground pork?
Yes, but cook it to 165°F (74°C) and don’t serve it pink. Ground chicken is leaner than pork, so watch the pan — it can dry out faster, especially if your wok runs hot.
Do I need a wok, or will a regular frying pan work?
A large, heavy frying pan works fine. The key is surface area — you want the meat spread out, not piled up, so use the biggest pan you have.
Can I prep anything ahead to make this faster on a weeknight?
Yes — slice the onion and peppers and mince the garlic up to a day ahead, then keep them in the fridge. With that done, active cooking time is under 15 minutes.
Is there a substitute for oyster sauce if I don’t have it?
Hoisin sauce is the closest swap — use the same amount. It’s slightly sweeter, so reduce it by a small amount if you want to keep the balance closer to the original.
Can I use lemon zest instead of lemon myrtle powder?
It’s not a direct substitute — lemon myrtle has a more intense, almost eucalyptus-edged citrus note that fresh zest doesn’t replicate. If you can’t source it, a combination of lemon zest and a small pinch of dried lemongrass gets you closer than zest alone.
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- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Authentic Szechuan Dan Dan
- Horopito Pork Stir Fry
