Solo: Hoisin & Lime Pork Stir-Fry

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Solo:  Hoisin & Lime Pork Stir-Fry

Pork fillet and crunchy vegetable stir-fry with hoisin sauce, peanuts and fresh coriander served on basmati rice.

Ingredients to serve 1

  • ¼ cup x basmati rice
  • 1 tbsp x hoisin sauce
  • 1 tsp x water
  • ½ x lime – juice
  • ½ clove x garlic – crush, peel and chop finely
  • 5g x fresh ginger – cut into matchsticks
  • ½ x carrot – cut into matchsticks
  • ½ x pepper – deseed and slice
  • 100g x pork fillet
  • ½ x spring onion – slice thinly
  • ½ x fresh chilli – deseed and chop finely
  • 20g x peanuts – chop roughly
  • 3g x fresh coriander – chop roughly
  • ½ x star anise
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)


Step 1

Prepare all ingredients as indicated above. Mix the hoisin sauce, water and juice from half the lime in a small bowl.

Step 2

Bring a saucepan of lightly salted water to the boil, throw in the star anise. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Place a large pan on a high heat. Season the pork generously with salt and pepper and drizzle over some olive oil. When the pan is hot, fry the pork fillet for about 15 minutes – occasionally turning it so it browns on all sides. After 10 minutes of cooking, pour in half the sauce and the chilli, ginger and garlic. Add a little more water if the sauce becomes too reduced, you don’t want it to burn. When cooked, remove the pork and cover in tin foil. After 5 minutes of resting, slice the pork.

Step 4

Sauté the carrot, pepper and spring onion in the same pan for 3-4 minutes until just cooked. Add the sliced pork and the rest of the sauce to the pan and give it all a good mix.

Step 5

Serve the stir-fried pork and vegetables over the rice and then top with fresh coriander and peanuts.