Hoisin Pork & Peas Stir Fry

Introduce yourselves to the flavours of South China


Our very own Foodifox Chef Francesco was introduced to this famous Hongkonger recipe by a close friend. Francesco’s friend is a Hong Kong national and just so happens to also be a chef, but it was actually his Grandmother who taught him how to make Hoisin Pork. While we don’t know exactly the full story behind the origins of this recipe, it’s fair to say that it’s well-rooted in Southern Chinese history.

While you may assume that our recipe below is authentic, our Chef Francesco explains that he has in fact slightly changed and adapted the recipe to suit his personal tastes. However, he points out that it’s the sauce in this dish that is the key ingredient and the base of the recipe, and therefore should remain unchanged.

 Hoisin sauce is a common ingredient used in many Chinese dishes that maintains a thick consistency and a pleasant fragrance. It’s great to use in recipes that contain pork because it gives the meat a beautiful glazed finish, making it look a lot more appetising. Have a go at making your very own hoisin sauce using the recipe below. Who knows, perhaps you will adapt this recipe to make it your own to suit your preferred taste.



Serves: 4


1kg Pork 1 cup hoisin sauce
4 chillies
5 garlic cloves
2 bunches of scallions
½ cup soy sauce
⅛ cup vegetable oil
⅛ sesame oil
60mL cooking sakè
Salt to season
3 tbsp honey
2 tbsp oyster sauce
2 zucchini
4 cups green peas
4 celery hearts
1 carrot
Salt to season
500g noodled


Hoisin sauce: To make the hoisin marinade, combine the oyster sauce, mushroom soy sauce, salt, honey, cooked sakè, garlic, chilli, ginger and scallions.

Dice the pork and gently marinade it in the hoisin sauce. Proceed to set it aside in the fridge for 3-4 hours.

In a hot wok or a pan, drizzle ¾ of the vegetable oil and all of the sesame oil. Stir fry the pork for about 5 minutes and then set aside.

Chop up the vegetables into bite size pieces and boil the noodles in a pot of hot water while stir frying the vegetables.
Add the remainder of the vegetable oil and begin to stir fry the vegetables in the same pan on medium-high heat. Add the minced ginger and minced garlic and cook for 2-3 minutes.

Add the pork back into the pan and stir fry all of the ingredients along with the noodles together for a further 2 minutes.

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