Sticky Pork with Cranberries
Traditional British Recipes

Sticky Pork with Cranberries

On the Hob
serves 4

This sticky pork is a simple hob-cooked main with a festive cranberry edge. Browning the pork first gives the sauce a savoury base, then cranberry sauce, honey, soy and a splash of vinegar reduce into a shiny glaze.

Serve it with rice, mash or roasted greens for an easy dinner that feels a little more special than the effort involved.

ChristmasMainDinnerQuickComfort Food
15 mins prep25 mins cook40 mins total

  1. Pat the pork dry and season lightly with salt and black pepper. Heat the oil in a wide frying pan or sauté pan over a medium-high heat.

  2. Brown the pork pieces in a single layer for 4–5 minutes, turning until coloured on the outside. Lift them onto a plate if the pan is crowded and work in batches.

  3. Lower the heat to medium, add the sliced onion and cook for 5 minutes until softened and starting to turn golden. Stir in the garlic for the final minute.

  4. Return the pork and any resting juices to the pan. Stir in the cranberry sauce, soy sauce, honey, vinegar and chicken stock, scraping up the browned bits from the base of the pan.

  5. Simmer uncovered for 15–18 minutes, stirring now and again, until the pork is cooked through and the sauce has reduced to a sticky glaze.

  6. If you want a thicker glaze, stir the cornflour with a tablespoon of cold water, add it to the pan and bubble for 1–2 minutes until glossy.

  7. Taste and adjust with black pepper, a little extra vinegar for sharpness or honey for sweetness, then scatter with parsley and spoon over rice, mash or greens.

Keep cooking

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