Carve succulent slices of roast pork smothered in a rich Chinese-style marinade.
Ingredients
- 3 (350g each) pork fillets, trimmed
- 2 tablespoons peanut oil
- 2 large carrots, trimmed, peeled, cut into matchsticks
- 2 red capsicums, thinly sliced
- 200g snow peas, trimmed, thinly sliced
- 6 green onions, cut into 6cm pieces
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
Marinade
- 1/3 cup hoisin sauce
- 1/2 teaspoon Chinese five spice (see note)
- 1 tablespoon brown sugar
- 1 1/2 tablespoons sweet chilli sauce
- 1 tablespoon Kikkoman less salt soy sauce
Method
- Step 1Make marinade: Combine hoisin sauce, five spice, brown sugar, sweet chilli sauce and soy sauce in a glass bowl.
- Step 2Preheat oven to 200C. Place pork on a large plate. Pour over half the marinade and brush over pork to coat. Add 1 tablespoon of cold water to remaining marinade. Set aside.
- Step 3Place pork on a wire rack in a ceramic baking dish. Roast for 25 to 30 minutes or until cooked through.
- Step 4Meanwhile, heat wok over medium heat. Add oil and swirl to coat. Add carrots. Stir-fry for 1 minute. Add capsicums, snow peas, green onions, garlic and ginger. Stir-fry for 2 to 3 minutes or until tender.
- Step 5Thinly slice 2 of the pork fillets. Reserve remaining fillet for related recipe (Pork nasi goreng). Divide vegetables between 5 plates. Reserve 1 plate of vegetables (see tip) for Night 2. Top the remaining 4 plates of vegetables with sliced pork. Drizzle with remaining marinade. Serve.
- High protein
- Low carb
- Lower gi
Nutrition
2020 kj
Energy
14g
Fat Total
62g
Protein
791.52mg
Sodium
24g
Carbs (total)
All nutrition values are per serve
Notes
Chinese five spice is available from the spices aisle of the supermarket. Allow reserved pork and remaining stir-fried vegetables to cool. Place on separate plates. Cover and store in the fridge.
- Author: Jenny Fanshaw
- Image credit: Louise Lister
- Publication: Super Food Ideas
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