Cooking Time: 1 hour (approx)
Nutrition Information per serving
- 450g (1lb) lean Specially Selected Pork fillets
- 6 tbsp dark soy sauce
- 2 tbsp Chinese cooking wine or medium dry sherry
- 1 tsp Chinese Five Spice Powder
- 2 garlic cloves, crushed
- 2.5cm (1 inch) piece root ginger, peeled and finely chopped
- 4 tbsp caster sugar
- 2 tbsp red wine vinegar
- For the dressing:
- 2 tbsp light soy sauce
- 2 tbsp white rice vinegar
- 2 tsp clear honey
- ½ tsp Chinese Five Spice Powder
- For the salad:
- A handful each of red beet leaves and baby spinach
- 12 radish, sliced
- ¼ cucumber, sliced
1. Wash and pat dry the pork fillets. Place in a shallow dish. Mix the soy sauce, wine or sherry, five spice, garlic and ginger, and pour over the pork. Cover and leave to marinate in the fridge, turning occasionally, for at least 2 hours, preferably overnight.
2. When ready to cook, preheat the oven to 200 C (180 C fan oven, 400 F, gas 6). Drain the pork, reserving the marinade, and place on a roasting rack in a roasting tin. Cook in the oven, basting occasionally with the reserved marinade, for about 45 minutes until cooked through.
New recipe below to replace this: Red roast pork salad
3. Meanwhile, put the caster sugar in a small saucepan with the red wine vinegar and heat gently until the sugar dissolves. Bring to the boil and simmer for 3-4 minutes until syrupy. As soon as the pork is cooked, remove it from the oven and brush generously with the sugar syrup. Leave to stand for 10 minutes.
4. Put all the ingredients for the dressing in a small jar. Seal and shake well to mix.
5. Arrange the salad ingredients on a serving platter.
6. To serve, slice the pork thinly and gently toss into the salad ingredients. Dress and serve whilst the pork is still warm.