Lee Kum Kee

Pork with Chu Hou Sauce by Ken Hom

Pork is a neutral food in Chinese Wisdom but when it cooks with our Chinese Five-Spice (Chu Hou) Sauce in stir-fry, it becomes a warming dish which able to help heat the body. Chu Hou Sauce gives the dish a complex flavour that is a hint of barbecue. With a salad or on top of steamed rice, it would be a perfect family meal


400g pork tenderloin fillet
2 tsp  cornflour
2 tbsp vegetable oil
1 small red onion, finely sliced
1 red, yellow or orange pepper, cored and cut into chunks
spring onion, trimmed and finely sliced


1 Slice pork into 2cm thick slices and place in a bowl.
2 Add the Soy Sauce, Chinese Five-Spice (Chu Hou) Sauce and cornflour. Mix well and let the slices steep in the marinade for about 15 minutes.
3 Heat wok or large frying pan over high heat until it is very hot. Add the oil. When very hot and slightly smoking, add the marinated pork and stir-fry for 2-3 minutes or until golden on the edges.
4 Use a slotted spoon to transfer the pork to a plate.
5 Return the wok to the heat, add the onions and peppers and stir-fry for 2 minutes.
6 Finally, return the pork to the wok along with the sauce and mix well for a minute.
7 Toss in spring onions and serve.
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