Hoisin pork is one of those quiet heroes of the Chinese takeaway menu. Sweet, salty and a little smoky, it coats every piece of pork and makes a bowl of rice disappear fast.
Hoisin does most of the work here, backed up by soy sauce, Shaoxing wine and garlic. A light cornflour coating on the pork keeps it soft and juicy, the same trick restaurants use.
Pork fillet or pork scotch steaks both work. Slice thinly across the grain so it cooks in a couple of minutes.
