charlottegrace1
Gold Member
Serves 6
900g lean pork fillets, trimmed of all fat
2 spring onions chopped to garnish
Marinade
1 tablespoon of clear honey
150ml dark soy sauce
50ml medium sherry
150ml pork, chicken or vegetable stock
1 tablespoon soft brown sugar
½ inch piece fresh root ginger thinly sliced
1 small onion chopped
Mix all the marinade ingredients together in a pan and bring to the boil. Reduce the heat to a simmer and cook for 15 mins. Allow to cool completely.
Put the pork fillets in a shallow bowl and pour over the marinade. Cover and chill in the fridge for at least 4 hours, preferably overnight, turning the meat once or twice.
Preheat the oven to Gas 6/200C/400F.
Drain the pork, reserving the marinade.
Place the meat on a wire rack over a roasting tin and spoon over the onion and ginger bits from the marinade. Pour water into the tin to about the depth of ½ inch.
Roast in the oven for about 20 mins, brush with the marinade and roast for about another 20 mins or until cooked through.
Put the remaining marinade into a saucepan and bring to the boil, reduce the heat and simmer for 5 - 6 mins.
Serve the pork either hot or cold with the marinade.
Garnish the pork with the spring onion.
Serve with steamed pak choy or similar.
900g lean pork fillets, trimmed of all fat
2 spring onions chopped to garnish
Marinade
1 tablespoon of clear honey
150ml dark soy sauce
50ml medium sherry
150ml pork, chicken or vegetable stock
1 tablespoon soft brown sugar
½ inch piece fresh root ginger thinly sliced
1 small onion chopped
Mix all the marinade ingredients together in a pan and bring to the boil. Reduce the heat to a simmer and cook for 15 mins. Allow to cool completely.
Put the pork fillets in a shallow bowl and pour over the marinade. Cover and chill in the fridge for at least 4 hours, preferably overnight, turning the meat once or twice.
Preheat the oven to Gas 6/200C/400F.
Drain the pork, reserving the marinade.
Place the meat on a wire rack over a roasting tin and spoon over the onion and ginger bits from the marinade. Pour water into the tin to about the depth of ½ inch.
Roast in the oven for about 20 mins, brush with the marinade and roast for about another 20 mins or until cooked through.
Put the remaining marinade into a saucepan and bring to the boil, reduce the heat and simmer for 5 - 6 mins.
Serve the pork either hot or cold with the marinade.
Garnish the pork with the spring onion.
Serve with steamed pak choy or similar.
