serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 pork fillet (380 g), trimmed
- 1½ tbsp hoisin sauce
- 1½ tbsp honey
- 1 tbsp dark soy
- 1 tsp sesame oil
- ¼ tsp white pepper
- 3 tsp vegetable oil
- 6 spring onions, cut into 5 cm lengths
- 1 long red chillies, sliced
- 1 tbsp finely shredded ginger
- 550 g fresh baby corn (see Note)
Marinating time 10 minutes
Instructions
Combine the hoisin sauce, honey, soy sauce, sesame oil and pepper. Add the pork and turn in the marinade until well coated. Set aside for 10 minutes. Drain, reserve marinade.
Preheat oven to 220ºC. Place the pork directly on an oven rack positioned above a roasting tin with 1 cm water in the bottom. Roast pork for 12 minutes. Baste generously with the reserved marinade, reduce the heat to 180ºC and cook under the grill for a further 5-8 minutes. The meat should be just cooked through. Rest for a few minutes then cut into thick slices.
Heat the vegetable oil in a wok over high heat. Add the spring onions, chilli and ginger and stir fry for 1 minute before adding the corn and cooking for a further minute. Add 1½ tablespoons of the reserved marinade, reduce heat and toss for 1 minute until the corn is heated through. Season with a pinch of white pepper.
Divide the vegetables between plates and top with pork. Drizzle resting juices over the pork and serve immediately.
Note
• If fresh baby corn is unavailable, substitute with the drained, tinned variety.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
