Pork Fillet in a Peking Style

Name: Pork Fillet in a Peking Style
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 3 tbsp sunflower or vegetable oil; 6 tbsp dark soy sauce; steamed brown or white rice, to serve (optional); steamed brown or white rice, to serve (optional); 1 hot chilli, deseeded if you like and finely chopped; 6 cm/2½ in piece of root ginger, grated; 3 garlic cloves, crushed; 3 tbsp sunflower or vegetable oil; 3–4 tbsp olive oil, plus extra for greasing; 4 tsp sesame seeds; 6 tbsp clear honey; 1 kg/2 lb 4 oz pork tenderloin, trimmed of fat; 2 pak choi, quartered lengthways; 150 g/5½ oz shiitake mushrooms, halved; 1–2 tsp dried chilli flakes; 3 garlic cloves, finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 8 large savoy cabbage or cavolo nero leaves, shredded; 8 large savoy cabbage or cavolo nero leaves, shredded

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is not an authentic Chinese recipe, of course, but it was a great favourite of my Nonna’s. I like to prepare the greens with an Italian twist, using a combination of pak choi and savoy cabbage or cavolo nero.

Ingredients

1 kg/2 lb 4 oz pork tenderloin, trimmed of fat
6

Asia
China
Main course

Method

Mix together the marinade ingredients in a large, shallow, non-metallic dish. Remove 2 tablespoons of the marinade and leave to one side. Put the pork in the remaining marinade and turn it to make sure it is well coated. Cover and leave to marinate in the fridge for 1 hour.

Preheat the oven to 190°C/375°F/Gas