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Hoisin Leeks and Pork

Ming Tsai mixes leeks, pork and ginger to create a taste sensation.


  • 1 pound naturally raised ground pork

  • 1 tablespoon ginger, minced

  • 1 tablespoon garlic, minced

  • 2 tablespoons Hoisin sauce

  • 1 tablespoon sesame oil plus some for garnish

  • 3 leeks, white parts, halved cut into very thin strips, washed and dried

  • 1 pound whole wheat pizza dough

  • ½ cup raw white sesames

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking


  • 1.

    In a wok or sauté pan, lightly coated with oil add the pork. Season with salt and pepper. Continue to cook the pork for about 7 minutes or until the pork is cooked through. Remove the pork from the pan and set aside.

  • 2.

    In the same pan, coat with oil, sauté the ginger, garlic, Hoisin sauce and 2 teaspoons of the sesame oil, cook for 1 minute; add the leeks and cook for 3 minutes. Add the pork back to the pan and stir to incorporate. Transfer the pork mixture to a bowl to cool. Cut the pizza dough into 3 equal pieces. Roll one piece out at a time, into a circle, super thin, 1/8-1/16th inch.

  • 3.

    In a bowl, combine the remaining teaspoon of sesame oil with 3 tablespoons of canola oil. Brush the oil mixture on the top of the rolled out dough round, season with a pinch of salt. Spread a thin layer of the filling, breaking up the big pieces of pork. Roll tight like a jelly roll. Twist the dough from each end in opposite directions to create additional rows. Bring in ends to create a disk, tucking the end piece under the disk.

  • 4.

    Roll out to ¼ inch. Brush one side of the dough with the oil and press one side of the dough into sesame seeds. In a sauté pan, over medium heat, lightly coated with oil sear the sesame side first until golden, brown and delicious. Flip and brown the other side. Repeat for remaining pieces.

  • 5.

    Season lightly with salt, cut into wedges and drizzle with a little sesame oil.

  • 6.

    Serve with a dipping sauce.

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