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Chinese recipes,
recipes prepared by the Happy Chief Cook

  1. Beef with Mangoes
  2. Grilled Chicken Thighs (Siu Kai Pei)
  3. Pork with Hoisin Sauce



Pork with hoisin sauce, a dish from China prepared by the Happy Chief Cook.

Deep fried strips of pork with stir fried Chinese cabbage and leeks in a hoisin sauce.

***To cook the rice, I use a pan with a glass lid.
Therefore I don't have to lift the lid, to see if the water is absorbed.***

I used the center of the Chinese cabbage for this recipe.

Serves: 2.
Preparation time: 25 to 30 minutes.
Technique: stir-frying and deep frying.


250 grams pork fillet (2 slices)
0.3 thin leek,
150 grams Chinese cabbage,
1 egg white,
0.3 liters peanut oil,
3 tablespoons hoisin sauce,
1 tablespoon rice wine,
1 teaspoon sesame oil
2 tablespoons cornstarch,
1.25 mug of water,
1 mug of rice,
1 tomato.


Cook the rice with half a teaspoon of salt and 1.25 mug of water gently until tender with the lid on the pan.
As soon as the rice has absorbed the water, turn off the heat and let it rest for 10 minutes with the lid on it.

Cut the pork fillet into thin matchstick strips.

Whisk the egg whites loose and stir in the cornstarch and 0.5 teaspoon salt, until it has become a smooth paste.
Then mix it with the sliced pork.

Cut the leek into very oblique thin rings of 2 to 3 millimeters (0.1 inch) thick.

Cut the Chinese cabbage into strips of 2.5 centimeters (1 inch).

Heat over high heat the peanut oil in the wok.
Sear the pork fillet up until it is completely discolored.
Remove the pork fillet from the wok and then let it drain on paper towels.

Pour the peanut oil from the wok into a storage pan (for later use).
Pour 3 tablespoons peanut oil in the wok.

Heat the peanut oil over high heat and stir fry the Chinese cabbage 3 minutes.
Reduce the heat to medium heat, and stir the hoisin sauce, rice wine and leeks through.
Bring it to a boil.

Add the fried strips of pork fillet, and mix it with the sauce.

Stir in the sesame oil.

Spoon the cooked white rice on a plate, and slide the dish from the wok on the white rice.

Garnish it with tomato wedges.


Added February 16, 2012.