Hoisin Sauce Pork

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 530
• Protein: 31 g
• Carbs: 17 g
• Fat: 38 g

Ingredients

• 600 g Pork shoulder blade ( cut into cubes )
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp Honey
• 2 tbsp rice wine
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 1 tsp five spice powder
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced for garnish )

Instructions

1. Meat preparation

   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. Quick marinade

   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. Wok searing

   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. Final glazing

   Pour in the remaining marinade. Reduce over high heat. The sauce should thicken, bubble, and coat the meat until it becomes shiny and syrupy.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water.