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Pork with hoisin sauce


  • Whisk the hoisin, vinegar, soy and rice wine with the sugar, orange juice and garlic in a large bowl until well combined. Toss in the pork and set aside for about 30 mins.
  • When ready, heat a little oil in a wok (or large heavy bottomed non-stick pan) until smoking and seal the pork all over in 2-3 lots, retaining the marinade. 
  • Then pour off the oil and wipe out the wok with kitchen paper towels.
  • Heat a little fresh oil in the wok and gently saute the red onion and capsicum until softish. 
  • Add the stock with any leftover marinade. Stir and bring to the boil. Taste for seasoning, return the pork and gently simmer for a few minutes. 
  • When the pork is almost ready, stir in the snowpeas and briefly cook to heat through.
  • Serve on a bed of steamed rice.


  • ¼ cup hoisin sauce
  • 2 tbsp Chinese black vinegar (or red wine vinegar)
  • 1 tbsp soy sauce
  • 2 tbsp Chinese rice wine
  • 1 heaped tspn sugar
  • juice of 1 orange
  • 1-2 garlic cloves, crushed
  • 600 gm pork fillets, cubed
  • vegetable oil
  • 1 red onion, cut into wedges
  • 1 yellow capsicum, cored, seeded & sliced
  • ½ cup chicken stock
  • 12 snowpeas, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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