Honey Roast Pork |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 500g/1 lb pork fillet, cut into 2 pieces about 18cm x 6cm (7 in x 2-1/2 in) | FOR THE MARINADE: 2 cloves garlic, crushed and finely chopped | 1cm/1/2 in piece fresh root ginger, finely chopped |
| 1 tbsp dark soy sauce | 1 tbsp yellow bean paste | 2 tbsp hoisin sauce |
| 1 tsp rock or granulated sugar | 1-1/2 tbsp vegetable or peanut oil | 1 tsp red fermented bean curd |
| 2 tbsp clear honey | 1 tsp five-spice powder | |
| 1 | Place the pork in a shallow dish. Mix all the ingredients for the marinade in a bowl and then rub all over the meat. Leave to marinate for at least 2 hours, preferably overnight. |
| 2 | Preheat the oven to 220C/425F/gas 7. Place the pork on a wire rack over a roasting tin filled with 2.5cm/1 in water to catch the drips, and roast for 15 minutes. Turn the meat over, reduce the heat to 180C/350F/gas 4 and roast for a further 30 minutes. Remove the pork and cut across the grain into thin slices. The meat should be edged with dark brown, contrasting appealingly with the lightly roasted colour of the inside. |