Sweet Hoisin Pork

This recipe explores all four corners of the taste world: sweetness, spice, salty and sour. This Hoisin Pork recipe is another Kylie Kwong classic. I can’t praise her recipes enough, they are fresh, simple and always on the money. I love this recipe because it has a lovely combination of sweetness in the pork marinade and the crunch of the fresh cucumber is a stroke of genius. The sprinkling of Sichuan salt and pepper at the end is beyond words.

Hoisin Pork

1 large pork fillet, sliced thin.
1 cucumber (sliced finely using a potato peeler)
1 tbsp light soy sauce
Peanut oil for frying
Boiled Jasmine rice to serve

¼ cup Hoisin sauce
3 garlic cloves, crushed
2 tbsp – malt vinegar,
2 tbs xao xing wine (or dry sherry)
1 tbsp light soy sauce
2 tsp white sugar
1 tsp five spice
½ tsp sesame oil

Marinade pork for half an hour.
Stir-fry the pork in 2 batches, in a dash of smoking peanut oil.
Put all the pork in the wok and add the soy sauce.
Serve on steamed jasmine rice and finely sliced cucumber.
Sprinkle with Sichuan pepper and salt
To make this amazing seasoning, simply dry-fry some Sichuan Pepper corns in a frying pan and then mix with salt.


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