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Red Roast Pork

Red Roast Pork

This pork is delicious served cold and makes a tasty, lean addition to a salad of crisp oriental-style salad vegetables.

  • Prep Time

    20mins + marinating

    Cooking Time





What you'll need

  • 500g (1Ib 2oz) Simon Howie pork fillet
  • 6tbsp dark soy sauce
  • 2tbsp chinese cooking wine or sweet sherry
  • 1tsp chinese 5 spice powder
  • 2 garlic cloves, peeled and crushed
  • 2.5cm piece root ginger, peeled and grated
  • 4tbsp caster sugar
  • 2tbsp white rice or white wine vinegar
  • fresh pepper triangles and chives to garnish

Putting it all together

  1. Wash and pat dry the pork then place in a shallow dish. Mix together the soy sauce, wine or sherry, 5 spice, garlic and ginger and spoon over the pork. Cover and chill for at least 2 hours, turning the pork occasionally. If you have the time, leave the pork in the marinade overnight; this will give a good rich colour and flavour.
  2. Preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Drain the pork, reserving the marinade, and put on a roasting rack over a roasting tin. Cook in the oven, basting occasionally with the marinade, to about 1 hour until cooked through
  3. Meanwhile, the sugar and vinegar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and simmer for 3-4 minutes until slightly syrupy. Set aside.
  4. As soon as the pork is cooked, remove it from the oven and brush liberally with the sugar syrup and leave to stand for 10 minutes.
  5. To serve, slice the pork thinly and arrange on a serving platter. Garnish with fresh pepper and chives. Serve warm or cold.
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