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Sweet and Salty Hoisin Pork

Sweet and Salty Hoisin Pork

with Chinese Gai-Lan

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Among the many revolutionary inventions of the Chinese, hoisin sauce might just be one of our favourites! Its sweet and salty flavour is the secret to making this dish delicious. Some tender pork, a little fluffy rice and hearty Chinese greens complete this meal.

Allergens:Soy/SojaSesame/SésameSulphites/SulfiteMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

2 tbsp

Sesame Oil

(ContainsSesame/Sésame)

¾ cup

Jasmine Rice

340 g

Yu Choy

2 unit

Green Onions

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2745 kJ
Calories656 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate83 g
Sugar6 g
Dietary Fiber5 g
Protein48 g
Cholesterol80 mg
Sodium1116 mg
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. In a small pot, bring 1 1/3 cups salted water (double for 4 people) to a boil. In a medium bowl, combine the hoisin sauce, soy sauce and sesame oil. Add the pork and toss to coat. Set aside. Thinly slice the green onions. Cut the yu choy into 3-inch pieces.

2

Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

3

Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork, shaking any excess marinade off into the bowl. (Reserve the marinade – we'll use it to make a sauce later!) Cook the pork until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimum internal temp. of 160°F. Cuire jusqu'à une température interne min. de 160°F.) Transfer the pork to a plate.

4

Add another drizzle of oil to the same pan, then the yu choy, remaining marinade and 2 tbsp water (double for 4 people). Cook, stirring occasionally, until the yu choy is tender-crisp, 4-5 min.

5

Stir the green onions into the rice. Divide the rice, yu choy and pork between plates. Drizzle any pan sauce over the rice.