"These quick pick­les add some zing"

Sunday Herald Sun - Stellar - - Weekly Planner -


2 x 350g pork loins

Char sui mari­nade

½ cup (125ml) hoisin sauce cup (115g) honey ¼ cup (60ml) soy sauce ¼ cup (60ml) shaohs­ing wine (Chi­nese rice wine) 3 tsp Chi­nese five spice 4cm piece gin­ger, grated 3 tsp sesame oil

Quick chilli pick­led cu­cum­ber

1 tsp chilli flakes ¼ cup (60ml) white vine­gar 12 baby cu­cum­bers (cukes), quar­tered

For the mari­nade, com­bine all in­gre­di­ents. Rub over the pork. Set aside to mar­i­nate for at least 30 min­utes or overnight. Pre­heat oven to 180°C. For the pickle, in a small saucepan com­bine ¼ cup (60ml) wa­ter with chilli, vine­gar and 1 tsp salt. Bring to a sim­mer. Place cukes in a bowl then pour over hot liq­uid. Set aside to pickle. Heat oil in a large fry­pan over medi­umhigh heat. Drain pork from mari­nade, then place in fry­pan and cook for 5-6 min­utes, turn­ing un­til charred. Trans­fer to a bak­ing tray and roast 10 min­utes or un­til cooked. Place re­served mari­nade in a small saucepan with ¼ cup (60ml) wa­ter and bring to a sim­mer. Cook for 4-5 min­utes. Re­move pork from the oven and rest, lightly cov­ered in foil, for 5 min­utes. Slice then pour over the cooked mari­nade. Serve with pick­les.

NU­TRI­TION • 41G PRO­TEIN • 2G SAT FAT • 50G CARB • 49G SUG­ARS • 1710MG SODIUM • 465 CAL (1950KJ)

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