that is some pig: hoisin pork and peppers

I like to think that, if in some alternative fictional universe, dear well-meaning Charlotte was not so successful in her humanitarian efforts and Wilbur, instead of meeting horde of little gray spider babies, met a slightly more gruesome fate, that at the very least Fern could rest easy with the knowledge that “some pigs” can also make delicious, delicious hoisin pork.

Okay, maybe that’s a little morbid.  But still.  Hoisin sauce is that good.

If you’ve never had hoisin sauce, it’s a Chinese dipping sauce, kind of like a barbecue sauce, made with vinegar, soybeans, sugar, water, red pepper and a few other things.   It’s got a gorgeous dark color and a deep, velvety taste.  Very delicious.

Hoisin Pork and Peppers
Serves 3-4

1.5-2 lbs pork center loin, chopped into relatively bite-sized pieces
2 large cloves garlic, chopped
1/2 jar hoisin sauce (about 1/2 cup)
1/4 c. honey
3 small or medium bell peppers, roughly chopped
1/2 c. sliced green onions
salt and pepper
1 tsp paprika
1/2 tbsp chili powder
olive oil

Sprinkle pork with salt and pepper.  Heat a bit of olive oil in a large cast-iron pan over medium high heat.  Add the pork and fry until browned on all sides.  Turn heat down to just below medium and add in the garlic, paprika, chili powder, hoisin sauce and honey.  Stir until pork is thoroughly incorporated; cover and let sit for about 15 minutes, stirring occasionally.

Add in bell peppers and green onions, stir, making sure to scrape up any bits from the bottom of the pan; cover again and let sit for another 10 minutes, or until pork is soft enough to cut with a fork (that kind of rhymes).

Serve with a good side of steamed rice and peas or broccoli.

Facebook Twitter Pinterest Plusone Reddit Email