youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Stir-Fried Pork Fillets With Hoisin Sauce

A community recipe by

Not tested or verified by

Print me


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:)


Serves: 4-6

For the Pork

  • 595 grams 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
  • 63 millilitres 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


Stir-Fried Pork Fillets With Hoisin Sauce is a community recipe submitted by Coby and has not been tested by 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