As long as you remember to marinate the pork the night before,
this makes a lovely uncomplicated week night dinner with eggfried
rice or noodles and green vegetables.
1 1⁄2–2 lb (750 g–1 kg) pork fillet
2 cloves of garlic, crushed
2 tbsp tomato purée
2 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp sherry
1 tbsp runny honey
2 tsp brown sugar
1⁄2 tsp 5 Spice
Method
1. Cut the lean pork into strips and make the marinade with the
rest of the ingredients. (The quantities of everything in the list
are approximate so start with these and adjust them a little to
suit yourself if you want to.)
2. Mix the pork strips with the marinade and keep covered in the
fridge for at least four hours and preferably overnight.
3. To cook the pork, preheat the oven to Gas Mark 4–5
(180–190ºC) and fill a large grill pan with about 1⁄2 in (1.25
cm) of water with the rack on top.
4. Put the pork strips on the rack (with the water underneath but
not touching the meat), reserve the leftover marinade and roast
the pork in the oven for 30–40 minutes, or until the meat is
completely tender, brushing with more marinade once or twice
during the cooking time.
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