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Malaysian pork 225 calories per serving

G: 10st10lb
#1
Serves 6

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

Marinade
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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