This is a ground pork stir fry with a four-ingredient sauce built from teriyaki, ketchup, sriracha, and orange marmalade. It comes together in 25 minutes and uses vegetables most people already have in the fridge. The sauce is sticky, a little sweet, and has just enough heat to keep things interesting without putting off anyone at the table.
What makes this version work
Two things matter here. First, cook the vegetables before adding the pork — not after. Ground pork releases moisture as it cooks, and if the vegetables are already in the wok when that happens, they steam instead of sear and turn soft. Get them crisp-tender first, then push them aside. Second, mix the sauce in a bowl before anything hits the wok. Teriyaki, ketchup, sriracha, and marmalade need a moment to combine evenly. Adding them separately, one at a time, means the marmalade clumps and the heat from the sriracha distributes unevenly — some bites too hot, some bland. Mix it ahead, pour it all at once, and it coats everything in one pass. Ground pork must reach an internal temperature of 160°F (71°C); never serve it pink.
What can go wrong
- Watery sauce that won’t thicken: This usually means the wok wasn’t hot enough when the sauce went in, or there was too much liquid left from the vegetables. Crank the heat and keep stirring — it will tighten up in 2 to 3 minutes. If it still won’t reduce, a half-teaspoon of cornstarch dissolved in cold water fixes it fast.
- Pork clumping into large chunks: Ground pork sticks together if you leave it alone too long. Break it up actively with a wooden spoon or spatula from the moment it hits the wok. Small, even pieces absorb the sauce much better than big lumps.
- Carrots still hard when everything else is done: Carrots take longer than broccoli or peppers. Add them to the wok first and give them a 2-minute head start before adding the remaining vegetables.
- Sauce burning before the pork is cooked through: The marmalade has sugar in it and will scorch on very high heat. Add the sauce only after the pork is fully cooked and no longer pink, then reduce the heat slightly while it thickens.
- Dish tastes flat: Teriyaki sauces vary a lot by brand — some are quite mild. Taste the sauce before adding it and adjust with a small extra squeeze of sriracha or a splash more teriyaki if needed. Skip the garnish — not worth the extra dish.
Make-ahead notes
Leftovers keep well in an airtight container in the fridge for up to 3 days, making this a solid option for next-day lunches. Store the rice and the stir fry separately so the rice doesn’t absorb all the sauce overnight. Reheat in a wok or skillet over medium heat with a tablespoon of water to loosen the sauce — the microwave works in a pinch but softens the vegetables more than you’d like. This dish can be frozen for up to 2 months; freeze without the rice, thaw overnight in the fridge, and reheat on the stovetop. The vegetables will be softer after freezing, which is worth knowing if texture matters to you.
Sweet and Spicy Pork Stir Fry
Equipment
Ingredients
1 pound ground pork - minced pork, about 450g
2 cloves garlic - minced
1 teaspoon ginger - fresh ; grated (or ½ teaspoon (1 g) ground ginger)
3 tablespoons teriyaki sauce
1 tablespoon ketchup - tomato sauce in Australia and UK
¼ teaspoon sriracha sauce - or any hot chilli sauce- 1 tablespoon orange marmalade
3 cups brown rice - cooked ; about 550g; 1½ cups / 285g uncooked
1 head broccoli - about 12 oz / 340g, cut into bite-sized florets
1 large red pepper (red capsicum) - red capsicum, about 7 oz / 200g, cut into strips
1 medium yellow onion - cut into small wedges or half-moons
2 medium carrots - about 6 oz / 170g, sliced on a bias into thin rounds- 1 tablespoon neutral oil - canola, vegetable, or avocado, about 15ml
Instructions
- Heat a large wok over high heat until very hot, about 1–2 minutes. Add the oil and swirl to coat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the broccoli, red pepper, onion, and carrots.1 tablespoon neutral oil, 2 cloves garlic, 1 teaspoon ginger, 1 head broccoli, 1 large red pepper (red capsicum), 1 medium yellow onion, 2 medium carrots
- Stir-fry the vegetables for 3–4 minutes until crisp-tender and lightly charred in spots. Transfer vegetables to a plate and set aside.1 head broccoli, 1 large red pepper (red capsicum), 1 medium yellow onion, 2 medium carrots
- Return the wok to high heat. Add the ground pork, breaking it into small crumbles with a wooden spoon. Cook for 4–5 minutes until browned and cooked through to an internal temperature of 160°F / 71°C.1 pound ground pork
- While the pork cooks, whisk together the teriyaki sauce, ketchup, sriracha, and orange marmalade in a small bowl until smooth.3 tablespoons teriyaki sauce, 1 tablespoon ketchup, ¼ teaspoon sriracha sauce, 1 tablespoon orange marmalade
- Return the vegetables to the wok with the pork. Pour the sauce over everything and toss to coat evenly.3 tablespoons teriyaki sauce, 1 tablespoon ketchup, ¼ teaspoon sriracha sauce, 1 tablespoon orange marmalade
- Stir-fry for 1–2 minutes until the sauce is glossy, sticky, and coats the pork and vegetables.
- Divide the cooked brown rice among 4 bowls and spoon the stir fry over the top. Serve immediately.3 cups brown rice
Notes
Nutrition
FAQ
Can I use ground chicken or turkey instead of ground pork?
Yes, both work well in this recipe. Ground poultry must reach 165°F (74°C) internally and should never be served pink — cook it a minute or two longer than you would pork and check it carefully before adding the sauce.
How do I make this less spicy for kids?
Cut the sriracha to just a small pinch or leave it out entirely — the dish still has plenty of flavor from the teriyaki and marmalade. You can serve a small dish of sriracha on the side for adults who want more heat.
Can I double this recipe to feed a bigger group?
You can, but don’t try to cook a double batch in one wok at the same time. Overcrowding drops the temperature and everything steams instead of stir-frying — cook in two separate batches and combine at the end.
What can I use instead of orange marmalade?
Any fruit preserve with a bit of tartness works — apricot jam is the closest substitute and is usually easier to find. Honey will add sweetness but none of the citrus edge, so add a small squeeze of fresh orange juice alongside it if you go that route.
More mince recipes to try
- Savory Pork Noodle Stir-Fry
- Horopito Pork Stir Fry
- Japanese Pork Lettuce Cups
- Authentic Szechuan Dan Dan
