Chinese roasted pork with stir-fried vegetables
Chinese roasted pork with stir-fried vegetables
Ingredients
Pork & Vegetables
- 3 (350g each) pork fillets, trimmed
- 2 tbsp peanut oil
- 2 large carrots, trimmed, peeled, cut into matchsticks
- 2 red capsicums, thinly sliced
- 200g snow peas, trimmed, thinly sliced
- 6 green onions, cut into 6cm pieces
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
Marinade
- 1/3 cup hoisin sauce
- 1/2 tsp Chinese five spice (see note)
- 1 tbsp brown sugar
- 1 1/2 tbsp sweet chilli sauce
- 1 tbsp Kikkoman less salt soy sauce
Instructions
- 1
Make marinade: Combine hoisin sauce, five spice, brown sugar, sweet chilli sauce and soy sauce in a glass bowl.
- 2
Preheat oven to 200C. Place pork on a large plate. Pour over half the marinade and brush over pork to coat. Add 1 tablespoon of cold water to remaining marinade. Set aside.
- 3
Place pork on a wire rack in a ceramic baking dish. Roast for 25 to 30 minutes or until cooked through.
25 min - 4
Meanwhile, heat wok over medium heat. Add oil and swirl to coat. Add carrots. Stir-fry for 1 minute. Add capsicums, snow peas, green onions, garlic and ginger. Stir-fry for 2 to 3 minutes or until tender.
3 min - 5
Thinly slice 2 of the pork fillets. Reserve remaining fillet for related recipe (Pork nasi goreng). Divide vegetables between 5 plates. Reserve 1 plate of vegetables (see tip) for Night 2. Top the remaining 4 plates of vegetables with sliced pork. Drizzle with remaining marinade. Serve.