Hoisin Pork

Forget the takeout menu—this hoisin pork recipe is going to leave those delivery apps collecting digital dust. Think: tender strips of pork with caramelized edges and crisp veggies lacquered in a sweet-savory, garlic-kissed sticky sauce that clings to every single bite. Just one pan, thirty minutes, and a bold flavor payoff that tastes like you called in the professionals.

📝 Ingredients

• 1 pound Boneless Pork Loin ( - cut into 2-inch strips and sliced 1/4-inch across the grain)
• 2 TBS Reduced Sodium Soy Sauce
• 2 1/4 tsp Cornstarch
• 3/4 tsp Baking Soda ((bi-carb))
• 2 tsp Hoisin Sauce
• 1 tsp Garlic Powder
• 1/2 heaping tsp Ground Ginger
• 1/4 heaping tsp Chinese 5 Spice
• 5 TBS Beef Broth OR Water
• 1/4 Cup Hoisin Sauce
• 2 TBS EACH: Soy Sauce, Rice Vinegar, Light Brown Sugar, and Honey
• 1 TBS Sriracha
• 1 1/2 tsp Cornstarch
• 4 TBS Cornstarch
• 1 whole Red Bell Pepper (- thinly sliced)
• 1 cup Snow Peas
• As Needed Vegetable Oil OR Canola Oil (- for stir frying)

👨‍🍳 Instructions

1. 1Make the Marinade: To a medium bowl, add the soy sauce, cornstarch, baking soda, hoisin, garlic powder, ground ginger, and 5 spice. Season with 1 teaspoon of salt and a heaping ¼ teaspoon black pepper. Grab a whisk and vigorously stir until combined.
2. 2Marinate the Pork to Tenderize: Add the pork to the marinade and toss / stir well to thoroughly coat the pork in the marinade. Next, either set the bowl aside on the counter for at least 20 minutes or cover and transfer to the fridge for up to 2 hours.
3. 3Make the Stir Fry Sauce: To a 2-cup glass measure, add the water, hoisin, soy sauce, vinegar, sugar, honey, sriracha, and cornstarch. Grab a whisk and vigorously stir to combine. Then set the stir fry sauce aside.
4. 4Stir-Fry Veggies: Heat 1 tablespoon of oil in a large wok or large, high-sided skillet over medium-high heat. Once the oil is shimmering, add the bell peppers and snap peas to the pan and season lightly with salt and pepper. Cook, stirring frequently, until the veggies are soft and starting to blister, about 4-5 minutes. Then remove the veggies from the pan and set aside on a plate.
5. 5Toss Pork with Cornstarch: Drain the pork from the marinade and then add the cornstarch (4 tablespoons). Toss well to thoroughly coat. Optional, but recommended, transfer the coated pork to a fine mesh strainer and tap out excess cornstarch.
6. 6Shallow Fry Pork in Batches: Add 4 tablespoons of oil to the skillet and place over medium to medium-high heat. Once the oil is shimmering, add HALF the pork and cook undisturbed for 1 to 1 ½ minutes or until the bottom is well browned. Then flip the pork and cook undisturbed for another 1 to 1 ½ minutes or until the other side is well browned. Stir and continue to cook the pork, stir frying, for about 2-3 minutes or until the pork is almost cooked through. Use a slotted spoon and transfer the pork to the plate with the veggies. Add more oil to the pan as needed before repeating the cooking process with the remaining pork.
7. 7Simmer Stir Fry Sauce: Remove the pan from the heat and use a paper towel to wipe out the excess oil, leaving behind any brown bits on the bottom of the pan (that’s FLAVOR!). Return the pan to medium heat, whisk the stir fry sauce to recombine, and then pour it into the pan. Use a wooden spoon to scrape up any brown bits from the bottom of the pan and bring the sauce to a simmer. Once simmering, reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 2 minutes.
8. 8Add Veggies and Pork: Add the pork and veggies back to the pan and cook, stirring, until hot throughout.
9. 9Garnish and Serve Hoisin Pork: Serve the hoisin pork over rice or noodles and garnish the top with toasted sesame seeds and thinly sliced scallions. Enjoy immediately.