Malaysian pork 225 calories per serving

Discussion in 'Rosemary Conley - Recipes' started by charlottegrace1, 23 February 2010 Social URL.

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  1. charlottegrace1

    charlottegrace1 Gold Member

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    Goal Weight:
    Serves 6

    900g lean pork fillets, trimmed of all fat
    2 spring onions chopped to garnish

    1 tablespoon of clear honey
    150ml dark soy sauce
    50ml medium sherry
    150ml pork, chicken or vegetable stock
    1 tablespoon soft brown sugar
    ½ inch piece fresh root ginger thinly sliced
    1 small onion chopped

    Mix all the marinade ingredients together in a pan and bring to the boil. Reduce the heat to a simmer and cook for 15 mins. Allow to cool completely.
    Put the pork fillets in a shallow bowl and pour over the marinade. Cover and chill in the fridge for at least 4 hours, preferably overnight, turning the meat once or twice.
    Preheat the oven to Gas 6/200C/400F.
    Drain the pork, reserving the marinade.
    Place the meat on a wire rack over a roasting tin and spoon over the onion and ginger bits from the marinade. Pour water into the tin to about the depth of ½ inch.
    Roast in the oven for about 20 mins, brush with the marinade and roast for about another 20 mins or until cooked through.
    Put the remaining marinade into a saucepan and bring to the boil, reduce the heat and simmer for 5 - 6 mins.
    Serve the pork either hot or cold with the marinade.
    Garnish the pork with the spring onion.

    Serve with steamed pak choy or similar.
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