Black Pepper Pork Stir Fry
Last updated on March 12, 2026 by Jessica Healey
Originally published on February 17, 2026
Once again, I found myself standing in the grocery store staring at a reduced-price package of meat.
This time? Pork stew meat. It clearly said “great for stews.” But in my head? This pork was absolutely begging to become a stir fry.
Because if you’ve been around Scratch Mommy for any length of time, you already know…
Stew meat is not just for stew.
And honestly? Asian-inspired flavors are a repeat craving in this house (like my potstickers).
Table of Contents
- Why You’ll Love This Recipe
- The Flavor
- Stew Meat Isn’t Just for Stew
- Let’s Talk Carrots (Optional, but Recommended)
- Easy Carrot Hack!
- How to Make Black Pepper Pork Stir Fry
- Spice Level (Totally Adjustable)
- Variations & Flexibility (Because, Scratch Mommy )
- How We Eat It
- Leftovers
- FAQ – Black Pepper Pork Stir Fry
Why You’ll Love This Recipe
This Black Pepper Pork Stir Fry is:
- Budget-friendly
- Very easy
- Weeknight fast
- Bold & peppery
- Made in one pan
- Minimal dishes
It may look like a long ingredient list, but the cooking process is incredibly simple.
The Flavor
This dish is unapologetically black pepper forward. Warm, bold, slightly spicy — with just enough sweetness to balance everything out.
The sauce turns glossy and lightly coats the pork and vegetables, giving you that peak takeout-style finish.
Tender bite-sized pork.
Glossy sauce.
Big flavor.
Stew Meat Isn’t Just for Stew
One of the best parts of this recipe? Pork stew meat is already trimmed and cut.
- No slicing
- No trimming
- No fuss
- Just open the package and cook.
Let’s Talk Carrots (Optional, but Recommended)
Carrots might not be traditional in black pepper pork, but they work beautifully here.
They add:
- Natural sweetness
- Texture
- Color
And if you’ve ever tried to sneak extra vegetables into dinner…You get it 😂
Easy Carrot Hack!
No patience for slicing? Grab a potato peeler and shave carrots into thin ribbons.
- They cook quickly
- They look fancy
- They require almost no effort
How to Make Black Pepper Pork Stir Fry
Black Pepper Pork Stir Fry
Ingredients
- 1.5 lbs pork stew meat – trimmed into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp oyster sauce – or hoisin if that’s what you have
- 1 tbsp rice vinegar – or white wine vinegar
- 1 tbsp cornstarch
- 2 tbsp avocado oil – or your fav cooking oil
- 1 medium onion – sliced
- 2 medium carrots – thinly sliced on a bias (so they cook quickly)
- 4 cloves garlic – minced (I use a grater!)
- 1 tsp fresh ginger – grated (optional but nice)
- 3 tsp coarsely cracked black pepper – or more or less, adjust to taste
- 1 tbsp brown sugar – or honey
- ½ cup chicken broth – or water
- 1-2 tbsp green onions – sliced (for garnish)
Instructions
Marinate the Pork
- Toss pork with 1 tbsp soy sauce + cornstarch. Let sit for 15–20 minutes.
Mix the Sauce
- Stir together the rest of the soy sauce, oyster sauce, vinegar, sugar, broth, and black pepper.
Cook the Pork
- Heat 1 tbsp oil in a large skillet/wok over medium-high heat.
- Sear pork until browned and nearly cooked (4–6 minutes). Remove and set aside.
Cook Veggies
- Add the remaining oil. Toss in onion, carrot slices, garlic, and ginger. Stir-fry until onion softens and carrots are just tender (about 3–4 minutes).
Finish
- Return pork to the pan, pour in sauce, and toss everything together.
- Simmer 2–3 minutes until pork is glazed and sauce thickens slightly.
Serve
- Over steamed rice, noodles, or plain. If you like, sprinkle with green onions.
Spice Level (Totally Adjustable)
This dish is meant to be bold. But…
- You’re always in control.
- Love big pepper heat? Add more.
- Prefer something milder? Dial it back.
- Same goes for chili paste or sriracha.
Variations & Flexibility (Because, Scratch Mommy)
Make this work with what you have:
- Oyster sauce or hoisin
- Brown sugar or honey
- Broth or water
- More or less black pepper
Not a carrot fan? Leave them out.
Don’t love onions? Skip them.
Still delicious.
How We Eat It
In this house:
- 🍚 I love it over rice
- 👦 Ollie usually eats it plain like a delightful little weirdo
- 👨 Nick rotates between rice, noodles, or plain
And yes…
Ollie even eats most of the carrots. Which honestly shocks me 😆
Leftovers
Reheats beautifully in the microwave or in a skillet.
Keeps well in the fridge for 3–4 days…if there’s any left.
FAQ – Black Pepper Pork Stir Fry
Absolutely. I use a regular skillet.
I actually own a wok… and it still intimidates me 😂
So if you’re team “skillet forever,” you’re in good company.
It’s bold and pepper-forward, but not overwhelmingly spicy.
You can easily reduce the black pepper or chili paste if you prefer a milder flavor.
Depends on the child.
Mine happens to love the peppery heat, but you can always dial back the spice.
Pork stew meat is typically pre-cut pieces of pork shoulder or pork trimmings.
It’s already cubed, which makes recipes like this extra convenient.
Yes!
This recipe works beautifully with: Chicken, tofu, and possibly other proteins.
But pork is definitely my favorite here.
Always.
Use what you love, what you have, or skip them entirely.
– Bell peppers
– Snap peas
– Broccoli
– Extra carrots
– No rules!
Store covered in the refrigerator for 3–4 days.
Reheat gently in the microwave or skillet.
I haven’t personally frozen it, but stir fry sauces can sometimes change texture after thawing.
If you try it, let me know 😊
In this house:
🍚 Rice (my choice)
🍜 Noodles (Nick-approved)
🥩 Plain (Ollie classic)
It’s flexible.
Thanks for stopping by. Happy Cooking!!
My family (and my belly) request this almost weekly!
~Jess