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Moo Shu Pork


  • 3 Tbsp hoisin sauce plus more for serving
  • 3 Tbsp rice vinegar
  • 2 cloves garlic, minced
  • ¾ lb R Heritage Farm pork cut into thin strips (you could use tenderloin, chops, or country style ribs)
  • 2 Tbsp lard (from R Heritage Farm) or oil (lard is better)
  • 8 oz sliced mushrooms
  • 1 14-oz bag coleslaw mix (or make your own blend using fresh carrots and cabbage)
  • 1 bunch scallions, thinly sliced
  • 12 Bibb lettuce leaves or you could use green cabbage leaves 

Whisk hoisin sauce, vinegar, garlic, and1/2 tsp each salt & pepper in a large bowl. Add the pork and marinade for 10-20 minutes. 

Heat lard or oil in a large skillet. Place pork in skillet (keep the marinade) and stir fry until browned. Transfer the pork to a plate. Add 3-4 Tbsp water to the skillet – then pour the pan juices over the pork on the plate.  

Add the remaining 1 Tbsp lard or oil to the skillet; add the mushrooms and stir-fry until golden. Add the coleslaw mix and cook until wilted. Add the pork, the reserved marinade, and half of the scallions and cook for a couple more minutes. Season with salt and pepper and sprinkle with the remaining scallions. Place the stir-fry in the lettuce or cabbage leaves and add more hoisin sauce if desired.

Serve with rice.

This entry is related to the following products. Click on any of them for more information.
Garlic, Lettuce, Cabbage, Tenderloin, Pork,