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  • Olive Magazine

    Make the most of April’s seasonal ingredients

    Mar 24, 2022 4 minutes
    Recipes ADAM BUSH Photographs JONATHAN GREGSON

    Hoisin pork and radish fried rice

    30 MINUTES | SERVES 4 | EASY |LC

    pork tenderloin 400g
    sunflower oil 2 tbsp
    radishes 200g, halved and quartered
    cooked rice 500g, cold
    onion 1, finely chopped
    garlic 4 cloves, finely chopped
    ginger a thumb-sized piece, finely chopped
    red chilli 1, finely chopped
    pak choi 2, cut into pieces
    hoisin sauce 3 tbsp
    soy sauce 2 tbsp
    rice vinegar 1 tsp
    spring onions 2, thinly sliced

    Cut the pork into 2cm slices and then into 2cm strips and season well. Heat 1 tbsp of the oil in a large wok over a high heat until shimmering, then carefully add the pork and radishes, and fry for 2 minutes, tossing, until caramelised. Scoop out

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