A recipe created by Julie Van Rosendaal
In a bowl or zip-lock bag, combine the pork, hoisin sauce, soy sauce, brown sugar, garlic, ginger and chilli flakes. Refrigerate for at least an hour, or overnight.
When you’re ready to cook, drizzle some oil into a skillet set over medium-high heat and cook the pork strips for 3-4 minutes, just until cooked through. Remove from the skillet and add the remaining marinade along with 1/2 cup water; bring to a simmer and cook for 2-3 minutes, until slightly thickened. Serve the pork and sauce over steamed rice with some grated carrot, green onion, peanuts and cilantro on top.