Oriental Inspired PorkWe really enjoy oriental food and are lucky to have some great Chinese restaurants in our local towns. Some we have been visiting for 10 years now and we don’t even have to order off a menu anymore as the owner’s know our favourite dishes – they are simply placed in front of us !
I cook a fair amount of Chinese inspired food at home. When I travel, I bring back Chinese ingredients which are difficult to come by here (things like Star Anise, Chinese 5 Spice and Hoisin Sauce). But this recipe below does not require any ‘special’ ingredients, and provides maximum flavour for minimum effort !
I cook a fair amount of Chinese inspired food at home. When I travel, I bring back Chinese ingredients which are difficult to come by here (things like Star Anise, Chinese 5 Spice and Hoisin Sauce). But this recipe below does not require any ‘special’ ingredients, and provides maximum flavour for minimum effort !
I just made the recipe up one day from ingredients I had on hand and my husband (and toddler) absolutely loved it – so it has since become a regular on our dinner table .....
Oriental Roast Pork Fillet
500 gm Pork Fillet
Olive Oil
Oriental Roast Pork Fillet
500 gm Pork Fillet
Olive Oil
Salt
4 tbsp Soy Sauce
4 tbsp Orange Juice
2 cm pce fresh Ginger, finely grated
1 bunch spring onions, chopped (incl. tops)
Rub the oil in to the fillet & season with the salt (not too much, as the Soy Sauce is quite salty). Mix the soy sauce & orange juice together, and pour over the fillet. Scatter the ginger & spring onions over this, and cook (uncovered) at 190’C/375’F/Gas Mark 5 for about 30 minutes, or until done. Baste with the juices a couple of times during cooking.
I serve this sliced, on a bed of egg noodles.
4 tbsp Soy Sauce
4 tbsp Orange Juice
2 cm pce fresh Ginger, finely grated
1 bunch spring onions, chopped (incl. tops)
Rub the oil in to the fillet & season with the salt (not too much, as the Soy Sauce is quite salty). Mix the soy sauce & orange juice together, and pour over the fillet. Scatter the ginger & spring onions over this, and cook (uncovered) at 190’C/375’F/Gas Mark 5 for about 30 minutes, or until done. Baste with the juices a couple of times during cooking.
I serve this sliced, on a bed of egg noodles.
