Asian cooking is so good for a mid-week dinner as it is quick to prepare and really tasty to eat, making it a very satisfying dinner. For this recipe I combined a couple I found taking my favourite bits from each one and combining them in one dish. It worked perfectly, this is sweet, salty and balanced. I love the fiery kick you get from the ginger. We had ours with simple white rice to soak up the lovely sauce. As the pork is marinated it makes the meat so tender. This dish is a winner.
Ingredients (serves 2)
For the marinade and sauce
- thumb piece of ginger, finely chopped
- 1 large garlic clove, minced
- 2 tbsp rice wine
- 3 tbsp dark soy sauce
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp kecep manis (optional)
- 1 tbsp brown sugar
- 1 tsp five spice
For the pork and rice
- 1/2 a whole pork fillet
- 1 tbsp runny honey
- basmati rice, cooked to packet instructions
- coriander, roughly chopped
- Add all of the marinade ingredients into a bowl and whisk to combine. Add the pork fillet turn it a couple of times so it is fully covered, cover and chill for as long as you can, even overnight (mine was 3 hours).
- Pre heat oven to 160 degrees (fan).
- Remove the pork from the marinade bowl and place in an oven proof dish. Brush the fillet with 1/2 tbsp of the marinade and 1/2 tbsp honey. Bake in the oven for 10 minutes.
- After 10 mins have passed turn over the fillet and repeat with the honey and marinade and bake for a further 10 minutes or until cooked through. Once cooked cover with foil and allow the pork to rest.
- While the pork is baking for the last 10 minutes add the rest of the marinade to a saucepan, bring to the boil then reduce to a simmer for around 10 minutes so the sauce thickens.
- To serve, add rice to 2 bowls top with slices of pork and spoon over the sauce, finally add a sprinkle of coriander and eat.