Name: Braised pork fillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup light soy sauce; 1/4 cup caster sugar; 4 cloves garlic, crushed; 4 centimetre ppiece of ginger, peeled, julienned; 2 green onions, finely chopped; 2 tablespoon shaoxing wine (see notes)); 2 tablespoon black vinegar (see notes)); 2 teaspoon sesame oil; 1 teaspoon ground cinnamon; 1/2 teaspoon five spice powder; 1/2 teaspoon chilli oil; 350 gram pork fillet; 1 tablespoon peanut oil; 1 cup chicken stock; steamed rice, asian greens, to serve

Braised pork fillet

The rich flavours of China transform pork fillet into a mouthwatering Asian feast.

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1/4 cup light soy sauce

1/4 cup caster sugar

4 cloves garlic, crushed

4 centimetre ppiece of ginger, peeled, julienned

2 green onions, finely chopped

2 tablespoon shaoxing wine (see notes))

2 tablespoon black vinegar (see notes))

2 teaspoon sesame oil

1 teaspoon ground cinnamon

1/2 teaspoon five spice powder

1/2 teaspoon chilli oil

350 gram pork fillet

1 tablespoon peanut oil

1 cup chicken stock

steamed rice, asian greens, to serve

Method

1.In a bowl, combine soy, sugar, garlic, ginger, onion, wine, vinegar, sesame oil, spices and chilli oil. Add pork, turning to coat. Cover and chill for 30 minutes.

2.Heat oil in a large wok on high. Remove pork from marinade, draining well. Reserve marinade for sauce. Sear pork for 5 minutes, turning, until browned on all sides.

3.Return reserved marinade to wok with stock. Reduce heat to low. Simmer, partially covered, for 20-25 minutes, until pork is cooked.

4.Remove pork from sauce and slice. Serve with sauce, rice and greens.

Shaoxing wine is a Chinese rice wine that is available from specialty Asian food stores. If unavailable, you can use sherry instead. Black vinegar is a rich Chinese vinegar that is available from specialty Asian food stores. Balsamic vinegar can be used instead.
Note

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