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Recipes

Marion Grasby’s Sticky Hoisin Pork Stir Fry

Prep time 15 minutes Cook time 10 minutes

Serves 4 people
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Ingredients

  • •
    600g (1 lb 5 oz) pork belly, skinless, cut into 3cm (just over 1”) batons
  • •
    1 Tablespoon vegetable oil
  • •
    4 Spring onions, cut into 6cm (2.5”) batons
  • •
    steamed rice, to serve

Marinade

  • •
    1 Tablespoon soy sauce
  • •
    1 Tablespoon Chinese Shaoxing wine
  • •
    ½ Teaspoon bicarb (baking) soda
  • •
    3 Teaspoon cornflour (cornstarch)

Stir-fry sauce

  • •
    3 Tablespoon hoisin sauce
  • •
    2 Tablespoon honey
  • •
    1 Tablespoon oyster sauce
  • •
    1 Tablespoon dark soy sauce
  • •
    3 garlic cloves, finely chopped
  • •
    2 Teaspoon Chinese five spice

Method

  1. 1.
    Marinate the Pork - In a mixing bowl, combine the pork with the soy sauce, Shaoxing wine, bicarb soda and cornflour. Mix well to coat evenly and set aside to marinate for 10 minutes
  2. 2.
    Sear the Pork - Heat a wok over medium-high heat. Add the vegetable oil, then the pork. Spread the pieces out and leave them for 3-4 minutes to sear before stirring. Continue cooking for a total of 4-5 minutes, or until the pork is golden and slightly crisp around the edges.
  3. 3.
    dd Spring Onions - Add the spring onions and stir-fry for another minute, until just tender.
  4. 4.
    Finish with Sauce - Pour in the stir-fry sauce. Toss well and let it bubble and thicken for 2-3 minutes until sticky and glossy.
  5. 5.
    Serve immediately with steamed rice.