What are the main ingredients in Sticky Hoisin Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Sticky Hoisin Pork?

Calories: 809, Carbs: 80 grams, Fat: grams, Protein: 41.7 grams, Sugar: 25.3 grams, Salt: 1295 grams

How do I prepare Sticky Hoisin Pork?

BROWN THE SEEDS: Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. AL DENTE & DELISH: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking. JUICY PORK SLICES: Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips. TIME TO STIR FRY: Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 3-4 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining cabbage and carrot for 1-2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste. SERVE IT ALL UP: Spoon the saucy pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh chilli if you’d like. Quick, easy, and scrumptious! SWEET ’N SOUR SLAW: Place the pickling liquid in a salad bowl and mix in 2 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.

What should be prepared from my kitchen to make Sticky Hoisin Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sticky Hoisin Pork

Get your taste buds buzzing with this quick, slick number! Tangy carrot, cabbage, and edamame, tossed with juicy strips of pork neck steak, glassy noodles, sesame seeds, and a sticky, umami hoisin and soy sauce.

Sticky Hoisin Pork

with sweet ’n sour slaw, edamame beans & rice noodles

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Carrots
Edamame Beans
Flat Rice Noodles
Fresh Chilli
Fresh Chillies
Pickling Liquid
Pork Neck Steak
Sticky Sauce
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SWEET ’N SOUR SLAW
Place the pickling liquid in a bowl and mix in 1 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY PORK SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 2-3 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining cabbage and carrot for 1-2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy pork stir fry into a bowl and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh chilli if you’d like. Quick, easy, and scrumptious!

Pickling Liquid - 20ml
Edamame Beans - 50g
Cabbage - 100g
Carrot - 120g
White Sesame Seeds - 5ml
Flat Rice Noodles - 50g
Pork Neck Steak - 160g
Fresh Chilli - 1
Sticky Sauce - 45ml

Download the Recipe

Serves 2

SWEET ’N SOUR SLAW
Place the pickling liquid in a salad bowl and mix in 2 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY PORK SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 3-4 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining cabbage and carrot for 1-2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh chilli if you’d like. Quick, easy, and scrumptious!

Pickling Liquid - 40ml
Edamame Beans - 100g
Cabbage - 200g
Carrot - 120g
White Sesame Seeds - 10ml
Flat Rice Noodles - 100g
Pork Neck Steak - 320g
Fresh Chilli - 1
Sticky Sauce - 90ml

Download the Recipe

Serves 3

SWEET ’N SOUR SLAW
Place the pickling liquid in a salad bowl and mix in 3 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY PORK SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 4-5 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining cabbage and carrot for 2-3 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh chilli if you’d like. Quick, easy, and scrumptious!

Pickling Liquid - 60ml
Edamame Beans - 150g
Cabbage - 300g
Carrots - 240g
White Sesame Seeds - 15ml
Flat Rice Noodles - 150g
Pork Neck Steak - 480g
Fresh Chillies - 2
Sticky Sauce - 135ml

Download the Recipe

Serves 4

SWEET ’N SOUR SLAW
Place the pickling liquid in a large salad bowl and mix in 4 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and ½ of the carrot. Season, toss to coat, and set aside to pickle.
BROWN THE SEEDS
Boil the kettle for step 3. Place a pan or wok, large enough for the stir fry, over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
AL DENTE & DELISH
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked al dente. Drain on completion and toss through some oil to prevent sticking.
JUICY PORK SLICES
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry the pork for 6-8 minutes, shifting and turning until browned all over but still rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Lightly season the strips.
TIME TO STIR FRY
Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste for about a minute until fragrant, shifting constantly. Add in the pork strips and stir through the sticky sauce. Gently simmer for 4-5 minutes until the sauce is thick and the pork is cooked through, stirring occasionally. Toss through the cooked noodles and the remaining cabbage and carrot for 2-3 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove the pan or wok from the heat. Drain the pickling liquid from the slaw into a small bowl. Stir the liquid through the stir fry to taste.
SERVE IT ALL UP
Spoon the saucy pork stir fry into bowls and top with the pickled slaw and edamame. Scatter over the toasted seeds and garnish with any remaining fresh chilli if you’d like. Quick, easy, and scrumptious!