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Forget the takeout menu—this pork in hoisin sauce is going to leave those delivery apps collecting digital dust. Think: tender strips of pork with caramelized edges and crisp veggies lacquered in a sweet-savory, garlic-kissed sticky sauce that clings to every single bite. Just one pan, thirty minutes, this recipe, and a bold flavor payoff that tastes like you called in the professionals.

“This turned out to be such a nice looking, delicious dinner! If you love pork, this is fantastic!”

– MIR
Overhead photo of crisp pork in hoisin sauce with veggies and rice in a white bowl.

Update: This recipe was originally published in August 2015. I made updates to the article below to include more information about making pork hoisin at home.

Hi friends! Have you been searching for a dinner recipe that will make your family wander into the kitchen and ask, “what smells so GOOD!?”—before dinner is even done? Well, this sticky pork is the recipe you won’t stop making: 

Table of Contents

About hoisin pork

This pork in hoisin sauce lives in that magical culinary space between comfort food and lightning-fast weeknight family dinner.

Imagine: juicy bite‑size strips of pork seared in a hot pan until they’re succulent with crisp edges and a deep mahogany crust, mingling with tender-crisp sweet bell peppers and crunchy snap peas; all tossed and glistening in a sticky sauce made of hoisin, honey, brown sugar, soy sauce, and aromatics that clings to everything like white on rice. 

The flavor is familiar, yet beautifully complex and layered. Hoisin sauce brings a sweet, fermented depth. Soy lends salty-umami. Honey and brown sugar amplify the caramel notes. Garlic and ginger add warmth and sharpness. And, a touch of vinegar rounds everything out with that “can’t quite put my finger on it” complexity you get from really good stir fry recipes.

Oh, and, the best part? This entire dish comes together in one pan and ingredients you probably already have in your fridge door or pantry. It’s a genuine 30-minute weeknight dinner winner, but it’s also polished enough to plate up for a dinner party. Spoon it over steaming fluffy rice. Tuck it into lettuce cups. Or pile it onto noodles. Regardless of how you dish it up, this sticky pork is going to disappear fast and leave everyone fighting for more. 

Why make THIS recipe!

TL;DR? Get the gist on this pork in hoisin sauce here:

  • Sticky, Glossy Sauce that Beautifully Clings. Naturally thick hoisin sauce + viscous honey + cornstarch = a gorgeously glossy, sensationally sticky sauce that hugs every piece of pork and clings to every veggie—versus running across the plate.
  • Sweet, Savory, Salty, Umami, and Aromatic Balanced Flavor. Hoisin brings a rich depth; soy sauce adds salt and umami; honey and brown sugar offer sweetness, while ginger and garlic bring savory fragrance.
  • Delicious Textural Win. A quick marinade and fast stir-fry give you beautifully caramelized pork with crispy edges, while the interior stays deliciously juicy and tender.
  • One-pan convenience. Everything comes together in just one skillet or wok, making cleanup a refreshing breeze.
  • Fast, Family‑Friendly, and Flexible. Stir-frying ensures this pork in hoisin sauce is fast enough for busy weeknight dinners, while the mellow sweetness appeals to kids and adults alike. Plus, this recipe welcomes whatever veggies you’ve got on hand—snow peas, bell peppers, broccoli, baby carrots, onions—so it’s easy to customize and use up leftovers.
  • Cozy Comfort with an Any-Season Appeal. Sticky pork recipes like this are cozy and satisfying over fluffy rice on a cold evening, but they’re equally at home in lighter formats like lettuce wraps or noodle bowls for summer—making this dish a true all-season staple. 

Are you looking for more pork dinners? Try these recipes next: pork tenderloin apples, caribbean jerk pork, and Carolina BBQ pulled pork.

Action photo of a spoon stirring raw slices of pork in a hoisin marinade in a large glass bowl.

Ingredients for pork in hoisin sauce

As promised, you’ll just need easy-to-find ingredients for this dish:

  • Boneless Pork Loin. Thinly sliced pork loin cooks fast and stays lean; but make sure you slice it thin and against the grain. Swaps: Pork tenderloin is the closest substitute, but you can use pork shoulder or pork belly if you prefer richer flavor. 
  • Hoisin Sauce. Thick in texture and deeply savory-sweet in flavor, hoisin is essentially an Asian-style BBQ sauce. And, it’s the backbone of the entire dish, so be sure to grab a good-quality brand. 
  • Reduced Sodium Soy Sauce. Deepens the savory flavor while lending umami flavor and balancing the sweetness of the hoisin. Be sure to grab low-sodium soy sauce so you can control the saltiness of the final dish.
  • Cornstarch. This helps create a coating on the pork so it turns crispy while stir-frying and it also thickens the hoisin sauce into a glossy glaze.
  • Baking Soda. Just a little helps the pork stay tender and juicy during cooking.
  • Ground Garlic and Ginger. Essential for aromatic depth and savory flavor.
  • Beef Broth OR Water. To thin the hoisin into a perfectly sticky sauce.
  • Rice Vinegar. Lends depth, complexity, and brightens everything up. 
  • Brown Sugar and Honey. Helps the sauce thicken into that sticky pork finish you’re after while also adding molasses and floral sweetness. 
  • Sriracha. For a hint of subtly spicy heat.
  • Vegetables (Red Bell Pepper and Snow Peas). Fast‑cooking veggies pair especially well with sticky pork because they lend beautiful color and soften quickly, yet keep their crunchy-bite.
  • Neutral Oil. Vegetable oil or canola oil are ideal for high-heat cooking. But, you can swap in peanut oil for a subtle nutty flavor.

Recipe variations

  • Go Bold with More Five-Spice. Stir about 1/4 teaspoon (or more) of Chinese five spice into the stir-fry sauce for a warm, aromatic depth that pairs perfectly with the hoisin’s sweetness.
  • Bulk it up with More Veggies. Toss in broccoli, shredded carrots, baby corn, or zucchini to stretch the dish while also adding extra color and crunch.
  • Turn Up the Heat. Use more sriracha, stir in sambal oelek, or add a pinch of red pepper flakes or a few slices of fresh Thai chilies if you like your sticky pork with a spicy kick.
  • Use Pork Belly. If you’re looking for an especially rich version with tender, succulent pork and an intensely sticky caramelized glaze, pork belly is for you.
  • Tropical Variation. Add diced pineapple to the pork or finish with a pineapple salsa for juicy sweetness that balances the savory hoisin sauce brilliantly.
  • Make it Gluten-Free. Use a gluten-free hoisin sauce and swap out the soy sauce for tamari to make this pork dish gluten-friendly. 
  • Finish with Crunch. Finish this stir fry recipe with hoisin sauce off with a generous sprinkle of toasted sesame seeds and/or chopped roasted peanuts or cashews to lend texture and a little visual flair.
Close-up photo of crispy strips of pork before being added to a sticky hoisin sauce.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success when making this stir fry recipe with hoisin sauce:

  • Choose the Right Cut of Pork. Opt for pork loin or pork tenderloin to keep cooking quick and the meat tender. Or, swap in pork shoulder for a richer, ultra sticky pork dish.
  • Cut Into Uniform Pieces. Consistent slicing means every piece cooks at the same rate, so you won’t end up with some dry over-done slices of meat.
  • Marinate for Flavor and Tenderness. Tossing the raw pork in a mixture of soy, hoisin, aromatics, cornstarch, and baking soda deeply seasons the pork from the inside out. And, it tenderizes the meat before you even start cooking.
  • Preheat your Pan Properly. Heat the oil until it’s shimmering before adding the pieces of pork. This ensures a quick sear, better caramelization, and prevents the meat from steaming in its juices
  • Cook Pork in Batches. Giving the pork space during stir-frying is crucial for that caramelized sticky pork texture that perfectly stands up to the glossy sauce.
  • Whisk Sauce Separately. Mix the hoisin sauce with soy, honey, sugar, aromatics, and cornstarch in a glass measure or separate bowl for a smooth sauce that can quickly reduce.
  • Don’t Over-Reduce the Hoisin. But, once the sauce is thick enough to coat the pork with a glossy layer, promptly remove it from the heat. Over‑reducing will make hoisin sauce for the pork too sweet and too sticky.
  • Taste and Adjust. Give the sauce a taste and adjust with a touch more soy for salt, honey or sugar for sweetness, and vinegar for brightness to dial in your perfect sticky pork balance.
  • Finish with Flavor. A flurry of sliced scallions, a drizzle of sesame oil, or a sprinkle of red pepper flakes will make this dish more aesthetically appealing and brightens all the flavors.
  • Serve Immediately. Stir fry pork is at its crispiest texture and sticky sauces are at their glossiest right after cooking.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is hoisin sauce, exactly?

Often described as “Chinese barbecue sauce”, hoisin sauce is a thick, dark, fermented condiment made primarily from soybeans, garlic, and a blend of sweet and savory seasonings. And it’s beloved for its deliciously sticky-sweet, umami-rich flavor.

If you’ve got leftover hoisin sauce, put it good use in this Chinese beef with mushrooms.

What does hoisin taste like?

Hoisin is sweet, savory, rich, and slightly tangy with delightful notes of garlic and warm spices.

Can I use a different cut of pork?

Sure, after all, it’s your kitchen so you are more than welcome to use what you’d like. Yes, you can make this pork in hoisin sauce recipe with pork loin, tenderloin, belly, shoulder, or even leftover roast pork. However, you’ll need to adjust the cooking time to account for the cut of pork and desired tenderness.

Is hoisin sauce spicy?

No, hoisin sauce on its own is sweet, savory, and a little tangy—rather than spicy. 

Is pork with hoisin sauce very sweet?

Truthfully, that depends upon your personal tastebuds. However, I think this sticky recipe is blend of sweet and savory. But you can reduce the sweet elements (honey and sugar) or increase the soy sauce and/or aromatics to make the flavor more savory in flavor. 

Can I use a store-bought hoisin sauce, or should I make my own?

Again, that depends upon your personal preferences, but both work great here. Use store-bought hoisin sauce to save time or homemade if you prefer fresh flavor. 

What can I substitute for hoisin sauce if I don’t have any?

Unfortunately, there isn’t a perfect swap for hoisin. However, if you find yourself in a pinch, below are some substitutes you can try. But please note, the flavor of the final dish with vary: 

  • Soy Sauce, PB, and Honey: Combine low-sodium soy sauce with a little rice vinegar, splash of honey, and touch of creamy peanut butter to approximate the sweet and savory elements of hoisin sauce.
  • Teriyaki Sauce: Lends a similar sweet and savory profile, but with a slightly different flavor. You’ll need to use a little less teriyaki, as it’s typically sweeter than hoisin.
  • Oyster Sauce: Adds a savory and umami flavor, but lacks the sweetness of hoisin sauce. If opting for this substitution, add a touch of honey or brown sugar to compensate.

Is pork hoisin kid-friendly?

Truthfully, that depends upon your child. However, the mild sweetness and familiar stir‑fry style format is very kid‑friendly, especially if you pair the pork with rice and colorful veggies.

Is hoisin sauce gluten-free?

Most commercial brands of hoisin sauce contain wheat, so they are not gluten-free. However, you can swap in gluten-free hoisin and replace the soy sauce with tamari to make this stir fry recipe with hoisin sauce gluten-friendly.

Can I make this sticky pork without a wok?

Yes, of course! A large, heavy skillet with high-sides works well for hoisin pork stir fry recipes, as long as you have enough surface area to sear the meat and quickly cook the vegetables.

Why isn’t my sauce getting sticky?

Oh no! That’s typically a sign that the sauce simply needs more time to reduce (cook) over low heat. Or, it could be a sign you forgot to add the cornstarch thickener to the stir fry sauce.

Fix: Either allow the sauce to simmer a little bit longer until it’s properly reduced, or add mix a small amount of cornstarch slurry (cornstarch with water) into the simmering sauce and cook until reduced. 

Can I make this stir fry recipe with hoisin sauce ahead of time?

If you are a fan of leftovers, you can absolutely make the recipe in it’s entirely ahead of time. Then just reheat and eat when you’re read.

However, if you prefer fresher food (I do!), I recommend prepping the stir fry sauce and slicing the veggies a day ahead, storing them separately in the fridge, and cooking everything just before you’re ready to eat for the best results. 

Close-up photo of cooked hoisin sauce pork with stir fried bell pepper and snap peas.

Serving hoisin sauce pork

  • Spoon over Rice. While steamed jasmine rice is a natural for this stir fry recipe with hoisin sauce, brown rice lends a pleasantly nutty flavor, and fried rice is perfect for creating take-out-style flavor.
  • Serve with Noodles. Lo mein, rice noodles, or ramen make satisfying alternatives to rice for absorbing every drop of the rich hoisin sauce.
  • Add Steamed Broccoli or Cauliflower. The floret’s mild flavor perfectly complements the sweet-savory glaze.
  • Pair with Stir-Fried Veggies.  Round out this sticky pork recipe with stir-fried cabbage or greens for a complete stir fry meal. 
  • Tuck into Lettuce Wraps. Spoon the pork with hoisin sauce into crisp leaves of bibb lettuce and top with micro-greens for a fresh hand-held meal or appetizer. 

Unique serving suggestions

  • Alongside Asian-Style Soup. Pair with hot and sour soup, miso soup, or egg drop soup for a perfectly comfy-cozy dinner.
  • Pair with Small Bites. Serve alongside a platter or sticky chicken wings, spring rolls, chicken summer rolls, peanut butter sprouts, and/or prawn toast for a restaurant-style meal at home. 
  • Make a Grain Bowl. Layer it over creamy coconut milk rice and top with sliced avocado, sesame seeds, and maybe a fried egg or two for an any-meal-worthy remix.
  • East-Meets-West. Slice tender slices of hoisin sauce pork into steamed bus, soft rolls, or warm tortillas and layer with pickled cucumbers and pickled jalapeno for a fabulous fusion. 

Storing leftovers

Let the pork in hoisin sauce cool completely to room temperature before storing: 

  • Refrigerator Storage: Transfer the hoisin sauce pork to an airtight container and store in the fridge for up to 3–4 days.
    • Storage Tip: If you’ve served the sticky pork over rice or noodles, store them in separate containers. 
  • Freezing Instructions: Portion the stir fry recipe with hoisin sauce into airtight, freezer‑safe containers, leaving a little room at the top for expansion, and store in the freezer for up to 2-3 months.
  • Reheating Instructions: Reheat the sticky pork in a skillet over medium heat, adding a splash of broth or water as needed to restore the glossy texture. Alternatively, you can reheat leftovers in the microwave in short bursts, stirring in between. Just be gentle, as excessive reheating will dry out the pork.
Close-up photo of cooked pork with hoisin sauce and veggies.

Fast, foolproof, and genuinely delicious, this pork in hoisin sauce recipe is everything a weeknight dinner should be. Between the sticky, caramelized magic and delicious Asian flavors—all coming together in a single pan—it’s the kind of dish that turns a random Tuesday dinner into something worth looking forward to. And, this recipe is flexible enough for your own signature swaps of favorite add-ins.  

So, grab that bottle of hoisin and give this one a try. But, don’t forget to come back and tell me how it went. I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More sticky stir fry recipes

Overhead photo of hoisin pork with crispy pork, bell peppers, and snap peas with hoisin sauce in a white bowl.

Hoisin Pork

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Forget the takeout menu—this hoisin pork recipe is going to leave those delivery apps collecting digital dust. Think: tender strips of pork with caramelized edges and crisp veggies lacquered in a sweet-savory, garlic-kissed sticky sauce that clings to every single bite. Just one pan, thirty minutes, and a bold flavor payoff that tastes like you called in the professionals.

Equipment

  • 1 2-Cup Glass Measure – for the stir fry sauce
  • 1 Large Wok or Skillet

Ingredients 

  • 1 pound Boneless Pork Loin – cut into 2-inch strips and sliced ¼-inch across the grain
  • 2 TBS Reduced Sodium Soy Sauce
  • 2 ¼ tsp Cornstarch
  • ¾ tsp Baking Soda (bi-carb)
  • 2 tsp Hoisin Sauce
  • 1 tsp Garlic Powder
  • ½ heaping tsp Ground Ginger
  • ¼ heaping tsp Chinese 5 Spice

Hoisin Sauce

  • 5 TBS Beef Broth OR Water
  • ¼ Cup Hoisin Sauce
  • 2 TBS EACH: Soy Sauce, Rice Vinegar, Light Brown Sugar, and Honey
  • 1 TBS Sriracha
  • 1 ½ tsp Cornstarch

Stir Fry

Instructions

  • Make the Marinade: To a medium bowl, add the soy sauce, cornstarch, baking soda, hoisin, garlic powder, ground ginger, and 5 spice. Season with 1 teaspoon of salt and a heaping ¼ teaspoon black pepper.
    Grab a whisk and vigorously stir until combined.
  • Marinate the Pork to Tenderize: Add the pork to the marinade and toss / stir well to thoroughly coat the pork in the marinade.
    Next, either set the bowl aside on the counter for at least 20 minutes or cover and transfer to the fridge for up to 2 hours.
  • Make the Stir Fry Sauce: To a 2-cup glass measure, add the water, hoisin, soy sauce, vinegar, sugar, honey, sriracha, and cornstarch.
    Grab a whisk and vigorously stir to combine. Then set the stir fry sauce aside.
  • Stir-Fry Veggies: Heat 1 tablespoon of oil in a large wok or large, high-sided skillet over medium-high heat.
    Once the oil is shimmering, add the bell peppers and snap peas to the pan and season lightly with salt and pepper.
    Cook, stirring frequently, until the veggies are soft and starting to blister, about 4-5 minutes. Then remove the veggies from the pan and set aside on a plate.
  • Toss Pork with Cornstarch: Drain the pork from the marinade and then add the cornstarch (4 tablespoons). Toss well to thoroughly coat.
    Optional, but recommended, transfer the coated pork to a fine mesh strainer and tap out excess cornstarch.
  • Shallow Fry Pork in Batches: Add 4 tablespoons of oil to the skillet and place over medium to medium-high heat.
    Once the oil is shimmering, add HALF the pork and cook undisturbed for 1 to 1 ½ minutes or until the bottom is well browned.
    Then flip the pork and cook undisturbed for another 1 to 1 ½ minutes or until the other side is well browned.
    Stir and continue to cook the pork, stir frying, for about 2-3 minutes or until the pork is almost cooked through.
    Use a slotted spoon and transfer the pork to the plate with the veggies.
    Add more oil to the pan as needed before repeating the cooking process with the remaining pork.
  • Simmer Stir Fry Sauce: Remove the pan from the heat and use a paper towel to wipe out the excess oil, leaving behind any brown bits on the bottom of the pan (that’s FLAVOR!).
    Return the pan to medium heat, whisk the stir fry sauce to recombine, and then pour it into the pan. Use a wooden spoon to scrape up any brown bits from the bottom of the pan and bring the sauce to a simmer.
    Once simmering, reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 2 minutes.
  • Add Veggies and Pork: Add the pork and veggies back to the pan and cook, stirring, until hot throughout.
  • Garnish and Serve Hoisin Pork: Serve the hoisin pork over rice or noodles and garnish the top with toasted sesame seeds and thinly sliced scallions. Enjoy immediately.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 271kcal    Carbohydrates: 26g    Protein: 28g    Fat: 5g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Cholesterol: 72mg    Sodium: 950mg    Potassium: 549mg    Fiber: 1g    Sugar: 12g    Vitamin A: 281IU    Vitamin C: 18mg    Calcium: 31mg    Iron: 2mg
Course: dinner, entree
Cuisine: Chinese

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Action photo of chopsticks picking up a slice of sticky pork from a serving bowl.