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Make Your Own Chinese Pork Cabbage Cups

Chinese Pork Cabbage Cups with Toasted Cashews and Hoisin Sauce


  • Rapeseed oil, for frying
  • 500g pork mince
  • 1 large red chilli, deseeded and finely chopped, plus extra to serve
  • 1/2 bunch of coriander, leaves and stalks chopped
  • A thumb of ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • Sea salt flakes
  • 1/2 tsp ground black pepper
  • 3 tbsp hoisin sauce
  • 1 tsp five spice powder
  • 2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tbsp sesame oil
  • 1 Hispi cabbage, leaves separated, 1/2 shredder and 1/2 cut into triangle shapes for serving
  • 4 spring onions, shredded, plus extra to serve
  • 1-2 tbsp water
  • 150g fine noodles, cooked and chopped into small lengths
  • 2 handfuls of cashew nuts, toasted and roughly chopped
  • Cooked rice, to serve


  1. Heat a tbsp of oil in a large frying pan over a medium heat.
  2. Add the pork, chilli, coriander, ginger and garlic and season with a little salt and freshly ground black pepper.
  3. Stir fry until the pork is browned and cooked through.
  4. Add the hoisin, five spice, soy, vinegar, sesame oil, shredded cabbage, spring onions and water.
  5. Cook for a minute or so until the cabbage has wilted.
  6. Adjust the seasoning as necessary and stir in the chopped noodles, and heat through.

To Serve

  1. To serve, put the pork mixture onto a serving platter, scatter over some chopped red chilli, shredded spring onions and cashew nuts.
  2. Serve with some cooked rice and use the triangles of Hispi cabbage to scoop up the pork mixture.
  3. Enjoy!