Hoisin Sauce Pork
Ingredients
- 600 gPork shoulder blade (cut into cubes)
- 4 tbsphoisin sauce
- 2 tbspsoy sauce
- 2 tbspHoney
- 2 tbsprice wine
- 2 pcGarlic (finely minced)
- 1 tspGinger ground
- 1 tspfive spice powder
- 2 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
Method
Glazed pork chunks, shiny and sticky to the touch. The hoisin sauce provides a deep umami and sweet coating that perfectly hugs the tender meat.
- 1
Cut the pork shoulder into even 3 cm cubes. Keep the fat, as it will nourish the meat and carry the sauce's aromas.
- 2
In a bowl, mix the hoisin sauce, soy sauce, honey, rice wine, minced garlic, ginger, and five-spice powder. Add the pork and mix by hand to coat every piece thoroughly.
- 3
Heat the peanut oil in a wok. When it starts to smoke, add the meat without the marinade. Let it brown without stirring at first to get a deep golden crust.
- 4
Pour in the remaining marinade. Reduce over high heat. The sauce should thicken, bubble, and coat the meat until it becomes shiny and syrupy.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the wok, or the meat will boil instead of searing.
- If the sauce reduces too quickly, add a spoonful of water to keep it smooth.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water.
