Stir-Fried Pork Fillets With Hoisin Sauce
A community recipe by CobyNot tested or verified by Nigella.com
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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.
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.
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What 1 Other has said
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Posted by kellys on 20th April 2012
Show more commentsThanks 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!!!!!