Red Roast Pork
This pork is delicious served cold and makes a tasty, lean addition to a salad of crisp oriental-style salad vegetables.
20mins + marinatingCooking 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
- 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.
- 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
- 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.
- 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.
- To serve, slice the pork thinly and arrange on a serving platter. Garnish with fresh pepper and chives. Serve warm or cold.