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Stir-Fried Pork Fillets With Hoisin Sauce

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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

  • 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


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.
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    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
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