Chinese New Year pork

  • Prep time 30 mins
  • Cook time 20 mins
  • Serves 4


  • 450g pork tenderloin fillet

For the marinade:

  • 1 tbsp (heaped) freshly grated ginger
  • 2 large garlic cloves, grated
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tbsp light soy sauce

For the stir-fry:

  • 2 tbsp sunflower oil
  • 1 small onion, peeled and thinly sliced
  • 200ml chicken stock
  • 1 nut size piece of ginger, thinly sliced
  • 1 garlic clove, peeled and thinly sliced
  • 300g mixed sugar snap peas and mangetout, cut in half lengthways
  • 375g dried medium egg noodles
  • 2 pak choi
  • 2 tsp sesame oil
  • chopped coriander, to serve


Delicious marinated pork stir-fry served over noodles and pak choi. A festive dish for Chinese New Year!

  1. First, prepare the pork. Remove any white sinew from the muscle and trim away any visible fat. Cut the fillet into three lengths, then cut each of these in half and cut each half into strips.
  2. Mix all the ingredients for the marinade in a large bowl then add the pork strips and mix well. Cover and set aside for 20 minutes whilst you prepare the rest of the stir-fry.
  3. First prepare the noodles. Bring a medium saucepan of water to the boil, add the noodles and stir to separate them, then add the pak choi and cook until the noodles are soft (about 5 minutes). Drain well and season with a little salt, then drizzle with the sesame oil. Cover and keep them warm whilst you cook the stir-fry.
  4. Heat a wok until smoking, add the oil and onion and stir through. Add a couple of tablespoons of the stock, then add the ginger and garlic and cook until they start to soften and colour.
  5. Scrape the onions aside and add the marinated pork in two batches. Cook the pork until the rawness turns opaque, scrape aside with the onions then add the remaining pork and repeat.
  6. Bring everything together, add the sugar snap peas and mangetout and stir though, adding a little chicken stock to keep everything moist and to dissolve any sticky residue from the pan. (If you end up with a lot of juice, mix together a dessertspoon of cornflour with a little water and stir through the stir-fry at the end of cooking to thicken the juice).
  7. To serve, plate the cooked noodles and pak choi and top with the stir-fry. Finish with chopped coriander and an extra drizzle of soy sauce.
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