Fukien onion smothered pork

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Fukien onion smothered pork
Fukien onion smothered pork

Random recipe review



Tasted great and looks like it has a couple of tins of tomatoes. The colour actually came from the hoisin sauce.

Paul R Smith
Servings:Serves 4
Calories per serving:907
Ready in:1 hour 30 minutes
Prep. time:15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st January 2013
Halfway through the cooking stage

When you look at the ingredients for this recipe, it looks wrong. Way too many onions for a start. Well give it a try, the onions caramelise and just make the dish sweeter. It's really worth making.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200°C (400°F - Gas Mk 6 - Moderately hot)


  1. Cut the belly into 3" pieces.
  2. Sprinkle with salt and pepper and rub with 1 tablespoon of oil
  3. Heat the remaining oil in a wok
  4. When hot add the ginger and the sliced onions and stir fry for 4 minutes or until slightly coloured, stirring often.
  5. Add all the pork pieces and stir fry until the surface colour changes, about 4 minutes.
  6. Add the soy sauce, hoisin sauce and the sugar, mix well and mix well.
  7. Add the stock and bring to the boil
  8. Transfer to a medium sized casserole and place in the oven for 1 hour
  9. After 1 hour, reduce the heat to 150 C and leave for a further 1.5 hours
  10. Remove from oven, add chopped spring onions and sherry and serve

Serving suggestions

Serve with plain boiled rice

Chef's notes

I used 1 large pork tenderloin fillet for 2 greedy people as I prefer it to the more fatty rib cut. I also added a ladle of the wine vinegar from my my Homemade lazy ginger

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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