Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

Mauritius Australia Connection
Mauritius Australia Connection

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu      

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Stir Fried Pork
in Oyster Sauce
Air Mauritius
Air Mauritius News & Specials 


  1. 800 grams pork spare ribs

  2. 2 spring onions finely chopped

  3. 1 tablespoon fish sauce

  4. 1 tablespoon light soy sauce

  5. 1 tablespoon Lea & Perrins Worcestershire sauce

  6. 4 tablespoons oyster sauce
    (not oyster flavoured sauce)

  7. 3 tablespoons dry sherry

  8. 3 tablespoons vegetable oil

  9. 1/4 cup chicken stock

  10. Salt and pepper to taste

pork in oyster sauce


  1. Cut the pork spare ribs into serve pieces (2-3 cm long). Put the pork pieces in a bowl. Add the fish sauce, light soy sauce, dry sherry and Lea & Perrins Worcestershire sauce. Marinate for 30 mins to 1 hour, stirring occasionally.

  2. Heat up the wok over high heat and add 3 tablespoons of vegetable oil. When oil is hot, transfer the pork pieces and marinade into the wok. Add the chicken stock. Stir fry for 1 minute. Reduce heat to medium-high. Cover and allow to simmer for 10-15 minutes or until the pork pieces are cooked. Stir at intervals and allow the pork to become tender. 

  3. When the pork pieces are cooked, uncover and increase heat to high. Stir fry gently until the pork pieces turn into a light golden colour or to your preference. Taste sauce and season with salt and pepper to your preference. Allow the liquid sauce if any to evaporate and thicken. Reduce heat if necessary to avoid burning the pork pieces. When sauce thicken and the pork pieces start to brown, stir in 4 tablespoons of oyster sauce. Mix well and cook for a further 5 minutes or less until the oyster sauce is cooked and well integrated with the pork pieces. Stir in the chopped spring onions and mix into the pork pieces. 

  4. Remove from heat and transfer into a warmed serving dish.

  5. Serve immediately with plain boiled or fried rice and greens.

  6. Enjoy.

You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.