Hoisin and Chilli Pork
Dinner | Chinese
This is one of the easiest (and cheapest) stir fry sauce and I think it rivals your favourite Chinese restaurant.
This is a velveted pork stir-fry built around hoisin and fresh chilli. Velveting is a Chinese technique where the protein is coated in a small amount of cornflour before it hits the wok: the starch forms a thin protective layer around the pork that stays tender even on very high heat. Hoisin sauce is a thick, fermented soybean-based condiment with a deep, slightly sweet savouriness that clings to the meat and vegetables and reduces quickly at wok temperature. The Shaoxing wine and soy marinade penetrates the pork and adds a base layer of seasoning before the cook even starts.
The entire cook from wok on to plate is about 10 minutes, so everything needs to be prepped and ready before you start. You need to make sure your wok is night and hot before you start. A wok that isn’t hot enough will steam the pork instead of searing it, giving you grey, soft meat rather than a browned crust. Cook the pork in batches to keep the wok temperature up, set it aside, then build the vegetable base and sauce in the same wok before everything comes back together at the end. The sesame oil goes in just before the heat goes off. It’s a finishing oil, not a cooking one, and it loses its aroma quickly if added too early.
Ingredients
- 500g pork fillet, thinly sliced
- 1 tsp cornflour (cornstarch)
- 1 tsp Shaoxing (Chinese cooking wine)
- 2 tsp light soy sauce
- 2 tbsp neutral oil (peanut/ canola/ vegetable)
- 1 red onion, thinly sliced
- thumb-size piece fresh ginger, finely grated
- 4 cloves garlic, finely grated
- 1-2 long red chillies, thinly sliced
- 2 zucchini, sliced .5 cm think
- 2 tbsp Hoisin sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- steamed rice, to serve
Directions
MARINATE PORK
- Place the pork in a large bowl, add the cornflour and toss well to coat.
- Stir through the Shaoxing and soy sauce, then marinate for 10 minutes to 1 hour.
COOK PORK AND VEG
- Heat half the oil in a wok over high heat.
- Sear the pork in batches, until just browned, then set aside.
- Heat the remaining oil in the wok over high heat.
- Add the onion, cook for 1 minute, tossing.
- Stir in ginger, garlic and chillies, cook for 30 seconds, stirring.
- Add the zucchini and cook until starting to soften.
ADD SAUCE AND SERVE
- Return the pork to the wok and stir in the hoisin and fish sauce. Toss well to combine.
- Finish with a drizzle of sesame oil and remove from the heat.
- Serve immediately with steamed rice.
Recipe notes
Cornflour:
The cornflour in this marinade is doing the work of velveting. Tossing the pork slices in cornflour before adding the wet marinade coats the surface of the meat with a thin layer of starch. On contact with the hot wok, that coat sets into a tender, lightly textured exterior that stays moist even under aggressive heat. Without it, sliced pork fillet in a hot wok will tighten, release moisture, and may come out dry.
Hoisin sauce:
Hoisin is a thick, dark, sweet-savoury Chinese condiment made from fermented soybeans, garlic, and spices. It’s not the same as oyster sauce or black bean sauce: it’s sweeter and more pungent, and it coats ingredients well because of its thick consistency. Different brands vary in sweetness and saltiness, so taste the dish before adding any extra seasoning at the end.
Shaoxing wine:
Shaoxing is a Chinese rice wine used widely in marinades and stir-fries. In this recipe it’s in the pork marinade, where it adds depth and helps the cornflour adhere. It has a warm, slightly nutty flavour and is available in the Asian section of most supermarkets or at Asian grocers. If you can’t find it, dry sherry is a reasonable substitute.