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Braised Pork Fillet In Peking Sauce

Chinese.wok's picture
Ingredients
  Pork fillets 1 Pound, thinly sliced (450 Grams)
  Cornstarch 5 Milliliter (1 Teaspoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Dry sherry 15 Milliliter (1 Tablespoon)
  Stock 15 Milliliter (1 Tablespoon)
  Chinese spinach 3⁄4 Pound, blanched in boiling stock for 1 minute (340 Grams)
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Hoisin sauce 45 Milliliter (3 Tablespoon)
  Sesame oil/Sesame seeds 2 1⁄2 Milliliter (1/2 Teaspoon)
Directions

1 Combine pork with cornstarch, soy sauce, sherry and stock. Let stand 15 minutes. Chop spinach, arrange on a serving platter and keep warm.
2 Heat oil in a wok. Stir-fry pork for 2 — 3 minutes. Remove from oil.
3 Reheat oil, add hoisin sauce. When hot, return pork. Stir-fry to reheat and coat with sauce. Add sesame oil. Serve over spinach.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1197 Calories from Fat 606

% Daily Value*

Total Fat 68 g105%

Saturated Fat 6.8 g34%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 1763.1 mg73.5%

Total Carbohydrates 45 g14.9%

Dietary Fiber 1.4 g5.7%

Sugars 12.5 g

Protein 99 g198.3%

Vitamin A 198.5% Vitamin C 245.8%

Calcium 74.9% Iron 48.1%

*Based on a 2000 Calorie diet

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Braised Pork Fillet In Peking Sauce Recipe