Stir-Fried Pork Fillets With Hoisin Sauce

A community recipe by Coby

Not tested or verified by Nigella.com

Print me

Introduction

This is a Kylie Kwong recipe. Often, rather than serving steamed veg on the side, I will saute some asparagus and set it aside, adding it again with the final stir frying:)

Ingredients

Serves: 4-6

For the Pork

21 ounces pork (fillets, cut into 5mm slices)
1 small cucumber
2 tablespoons vegetable oil (your choice, rice bran or light olive are great)
1 tablespoon light soy sauce

For the Marinade

3 cloves garlic
¼ cup hoisin sauce
2 tablespoons chinese black vinegar (or malt vinegar)
2 tablespoons shao hsing wine (or dry sherry)
1 tablespoon light soy sauce
2 teaspoons granulated sugar
1 teaspoon chinese five spice
½ teaspoon asian sesame oil
½ teaspoon sea salt

Method

Stir-Fried Pork Fillets With Hoisin Sauce is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes.

Using a vegetable peeler, finely slice cucumber lengthways into ribbons, set aside.

Heat oil in hot wok, until surface seems to shimmer slightly. Add half the pork and stir-fry for 30 seconds. Remove from wok with slotted spoon and set aside.

Add remaining pork with all the marinade and stir-fry for 30 seconds. Return reserved pork to the wok with soy sauce and stir-fry for a further minute or until pork is just cooked through and lightly browned.

Serve immediately, garnished with reserved cucumber.

Tell us what you think

What 1 Other has said

Thanks so much for posting this recipe, I fed it to my family tonight and it was LOVED and devoured by all of us, including 2 and 5 year olds! I added some young home grown eggplant to the wok for about 5 mins before the pork - divine!!!!!

Posted by kellys on 20th April 2012

Show more comments