Hoisin is the jar that turns plain ground pork into sticky, savory weeknight food. This skillet browns the pork, steams broccoli in the same pan, then coats everything in a quick hoisin-garlic glaze.
Serve it over rice and dinner is done in about 25 minutes — faster than delivery and easier to clean up.
Ingredients
Pork and sauce
- 1 Tbsp (15 ml) neutral oil
- 1 lb (454 g) ground pork
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups (270 g) broccoli florets
- 2 Tbsp (30 ml) water
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 cup (60 ml) hoisin sauce
- 2 Tbsp (30 ml) low-sodium soy sauce
- 1 Tbsp (15 ml) rice vinegar
- 1 tsp toasted sesame oil
- 2 Tbsp (30 ml) water (to thin sauce)
- 2 green onions, sliced
- Cooked rice, for serving
- Chili flakes or sriracha, optional
Method
- Whisk hoisin, soy sauce, rice vinegar, sesame oil, and 2 Tbsp water in a small bowl.
- Heat oil in a 12-inch skillet over medium-high heat. Add pork with salt and pepper; cook 5–6 minutes, breaking it up, until browned. Transfer most pork to a plate, leaving about 1 Tbsp fat in the pan.
- Add broccoli and 2 Tbsp water; cover 2–3 minutes until crisp-tender. Uncover; push broccoli aside.
- Add garlic and ginger; cook 30 seconds. Return pork. Pour in sauce; toss 1–2 minutes until glossy and sticky.
- Scatter green onions. Serve over rice with chili flakes if you want heat.
Cook's note
Hoisin is already sweet and salty — taste before adding extra soy. Ground pork browns faster than beef; do not steam it by overcrowding.
What to serve with it
Steamed rice, cucumber salad, or quick pickled radishes. A fried egg on each bowl turns it into a bigger dinner.
Make-ahead and leftovers
Whisk sauce and cut broccoli up to 1 day ahead. Leftovers keep 3–4 days; reheat in a skillet with a splash of water. Freeze cooked pork (without broccoli) up to 2 months.
Troubleshooting
**Too sweet?** Add rice vinegar and a pinch of salt. **Sauce thick?** Splash in water. **Broccoli mushy?** Steam covered only 2 minutes next time.