This pork dish is warm­ing and ad­ven­tur­ous! Serves 4, Ready in 1 hour 15 min­utes, plus chill­ing

Reveal - - Magazine -

3 level tbsp hoisin sauce

1tbsp rice wine vine­gar

(or sherry vine­gar)

1 heaped tsp Chi­nese five-spice pow­der

400g lean pork fil­let (also known as ten­der­loin), all vis­i­ble fat re­moved 8 spring onions

2 red chill­ies, de­seeded and shred­ded

1.5 litres boil­ing chicken stock 4cm piece fresh root ginger, peeled and thinly sliced

1 gar­lic clove, halved

2 eggs**

1 medium car­rot, peeled and shred­ded

300g spi­ralised cour­gette

(or 2 large cour­gettes, shred­ded)

Mix the hoisin sauce, vine­gar and five-spice pow­der in a seal­able food bag. Add pork, seal bag and shake to coat meat well. Chill for 3 hrs. Pre­heat oven to 200°C/fan 180°C/gas 6. Empty pork and mari­nade into a small roast­ing tin and toss to coat again. Cover with foil and roast for 35-40 mins, bast­ing oc­ca­sion­ally.

Thinly slice the white ends of the spring onions and set aside. Shred the green ends and put in a bowl of ice-cold wa­ter with one-third of the chilli. 20 mins be­fore the pork is done, put the white spring onions in a pan, add the stock, ginger, gar­lic and the rest of the chilli. Bring to boil, then re­duce heat and sim­mer for 15 mins.

Mean­while, boil the eggs to your lik­ing in a pan (from 4 min­utes for very soft-boiled to 10 min­utes for very hard-boiled). Drain, cool un­der run­ning wa­ter and set aside. Strain the stock, dis­card­ing all the bits in the sieve, and re­turn to the pan. Add the car­rot and cook for 2 mins, plus the cour­gette for the fi­nal 30 secs.

Sea­son to taste and di­vide be­tween shal­low bowls. Rest the pork for a few min­utes then thinly slice, and ar­range the slices on top of each bowl. Shell and halve the eggs, and add half an egg to each bowl. Drain the spring onion greens and the chilli and pile on top to serve.

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