After my family enjoyed my Chinese BBQ’d Pork 2 weeks ago (Char Siu) my brother asked me to make it again for his girlfriend who was coming for lunch today.
I said I would rather make something different but with similar flavours (which I’ve made before). Another popular Chinese dish, Hoisin Pork.Ingredients
600 gr Pork fillet, white sinew, trimmed
Marinade / Sauce
3 garlic cloves grated
1 thumb piece of ginger grated
1 Tblsp oyster sauce
2 Tbsp Hoisin sauce
1 tsp dark soya sauce
2 tsp light soya sauce
1 tsp sesame oil
2 tsp honey
2 tsp brown sugar
¼ tsp white pepper
½ tsp five spice powder
3 tblsp water
Make slits in the fillet and place in Ziploc bag.
Pour marinade into bag seal and refrigerate 4 hours. (Preferably overnight).
1 red onion very finely sliced
½ yellow pepper finely sliced
200 gr bean sprouts
1 carrot sliced with vegetable peeler
Some fresh coriander for garnish
Place vegetables in a bowl, add 2 tsp of salt and leave for 30 minutes.
Rinse and add 4 Tblsp vinegar and 1 tsp sugar.
Preheat oven to 190C. Place an oven proof dish with one cup of water on lower rack.
Position fillets on middle rack over dish on middle rack. (Dish is to catch the drippings and create the sauce).
Roast for 15 Minutes. Remove.
Baste with remaining marinade (whatever’s left add to water and drippings in bottom rack and stir).
Roast for another 15 minutes. (Stir sauce every 5 minutes).
Rest for 10 minutes.
Slice in very thin slices. Pour sauce over.
Drain vinegar off from vegetables and scatter over pork.
Garnish with coriander.
Prepared, tried and tested by: Melanie Kramar
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