You are getting a naughty sneak peek at one of MOTIF Magazine’s upcoming recipes for Issue 3 – JOURNEYS.

Tegan and I are preparing early for this one…in anticipation of my big move and her trip around Europe.

So this recipe got into the issue because I decided to take our readers on a taste journey.

With a lot of Asian cuisine that journey is considerable, often spanning the 4 corners of the taste world: sweetness, spice, salty and sour.

This Hoisin Pork recipe is another Kylie Kwong classic. I can’t praise her recipes enough, they are fresh, simple and always on the money.

I love this recipe because it has a lovely combination of sweetness in the pork marinade and the crunch of the fresh cucumber is a stroke of genius.

The sprinkling of Sechuan salt and pepper at the end is just beyond words. I ended up eating half a cucumber sprinkled with the stuff.

Hoisin Pork

Ingredients:

1 large pork fillet, sliced thin.

1 cucumber (sliced finely using a potato peeler)

1 tbsp light soy sauce

Peanut oil for frying

Boiled Jasmine rice to serve

Marinade

¼ cup Hoisin sauce

3 garlic cloves, crushed

2 tbsp – malt vinegar, shao hsing wine

1 tbsp light soy sauce

2 tsp white sugar

1 tsp five spice

½ tsp sesame oil

Method:

Marinade pork for half an hour.

Stir-fry the pork in 2 batches, in a dash of smoking peanut oil.

Put all the pork in the wok and add the soy sauce.

Serve on steamed jasmine rice and finely sliced cucumber.

Sprinkle with Sichuan pepper and salt

To make this amazing seasoning, simply dry-fry some Sechuan Pepper corns in a frying pan and then mix with salt.