Super Food In Minutes20 Minutes

Spicy & Sticky Marmalade Pork

Name: Spicy & Sticky Marmalade Pork
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tbsp olive oil; 1 garlic clove, crushed; good pinch of chilli flakes; 1 x 350g (12oz) packet stir-fry pork strips; 5 tbsp orange and ginger marmalade; 200g (7oz) shredded greens, such as spring greens or baby kale

Marmalade is such a great ingredient: it really boosts this most simple of dishes with its tangy, deep, sweet and citrus flavour.

Donal SkehanFrom the series · Super Food In Minutes

20 min totalServes 2Easy

Time20 min

Serves2

SkillEasy

ShowSuper Food In Minutes

Method

Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chilli flakes for 5 minutes until soft.

Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over – keep stirring the onion to prevent it catching. Add the marmalade and 80–100ml (scant ½ cup) water and stir to create a sauce; bring to a steady simmer.

Add the greens, cover and cook for 2–3 minutes until the greens are wilted and the pork is tender and sticky.

Cook's notes

Soften the onion, garlic and chilli gently first, then push them to the side and crank up the heat before the pork goes in — colour on the meat is where the flavour is.
Keep the softened onion moving once the heat is up so it doesn't catch while the pork browns.
The marmalade will want to catch and burn once it reduces, so add the dash of water and keep stirring it into a glossy sauce.
Use a good chunky-cut marmalade with real bitterness to balance the sugar; a bland one leaves the dish one-note sweet.
Add the greens right at the end, cover, and cook only until just wilted so they keep their colour and a bit of bite.

Serve with Steamed rice or egg noodles are the natural partners for mopping up the sticky sauce. A simple cucumber salad on the side keeps things fresh against the sweetness.

Make ahead & storage Best eaten hot from the pan while the glaze is sticky. Leftovers keep in the fridge for up to two days; reheat quickly in a hot pan with a splash of water to loosen the sauce again.

20 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

436kcal

42gprotein

33gcarbs

14gfat

Figures from the show's kitchen.

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Donal Skehan

All Donal's recipes

Perfect Birthday Funfetti Cake

65 min

Donal's Family KitchenPerfect Birthday Funfetti Cake

Donal Skehan

Crispy Chicken Sandwich

30 min

Donal's Family KitchenCrispy Chicken Sandwich

Donal Skehan

Korean Style Sloppy Joe Sliders

30 min

Donal's Family KitchenKorean Style Sloppy Joe Sliders

Donal Skehan