Sticky Ro Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into roughly 1-inch cubes. Pat the pieces dry with paper towels to help the cornstarch adhere.

Make marinade

In a large bowl, combine 1/2 cup soy sauce, 2 tbsp dark soy sauce (or kecap manis), 1/4 cup packed brown sugar, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic, and grated ginger. Whisk until sugar mostly dissolves.

Marinate

Add the pork cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. Reserve the remaining marinade in the bowl for later use.

Coat pork

Remove the pork from the marinade and let excess drip back into the bowl. Toss the pork pieces with 2 tbsp cornstarch in a shallow dish until evenly lightly coated—this creates a slightly crisp, sticky surface when seared.

Sear pork

Heat 2 tbsp vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, add pork pieces in a single layer and sear 2–3 minutes per side until golden brown. Remove seared pork to a plate and repeat with remaining pieces. Do not fully cook through—searing develops flavor and texture.

Build sauce

Reduce heat to medium. Carefully pour the reserved marinade into the pan (be cautious if using a hot pan). Add 1/2 cup water or low-sodium chicken stock, 1 tbsp hoisin sauce (optional), and 1 tbsp extra brown sugar if you want a sweeter glaze. Bring to a simmer and cook 2–3 minutes to reduce slightly and cook out raw garlic/soy aroma.

Return pork to pan

Add the seared pork pieces back into the pan and stir to coat with the simmering sauce. Partially cover and let simmer gently 6–8 minutes, stirring occasionally, until pork is cooked through (internal temperature ~145–160°F) and sauce has thickened slightly.

Finish glossy glaze

Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry. With the pan at a low simmer, slowly stir in the slurry. Cook 1–2 minutes until sauce turns glossy and thick enough to cling to the pork. If the sauce becomes too thick, add a tablespoon or two of water or stock to reach desired consistency.

Adjust seasoning

Taste and adjust: add up to 1/2 tsp red chili flakes for heat, more brown sugar for sweetness, or a splash of rice vinegar for brightness. Stir in 1 tsp sesame oil if desired for aroma.

Transfer the sticky pork to a serving platter or keep in the pan. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles with lime or lemon wedges on the side to squeeze over for brightness.