This is a great Chinese pork dish to serve with fried rice or stir fried noodles. I prefer to use Chilli bean sauce instead of the usual Red bean curd in this recipe, which gives the dish a bit more zing.
4-500g Pork fillet, skinned, but in one whole piece
For the marinade
4 Garlic cloves, finely chopped
2 tbs Ginger, finely chopped
1 tsp Five spice powder
1 tbs Chilli bean sauce
1 tbs Light soy sauce
1 tbs Dark soy sauce
1 tbs Hoi sin sauce
2 tbs Honey
1 tbs Rice wine
1 tsp Sesame oil
1 tsp Red food colouring
Preparation & Cooking
Simply combine all of the marinade ingredients in a bowl until using a metal spoon until well mixed. Add 2/3 of the marinade to a freezer or sandwich bag, and place the pork fillet into the bag. Squish the marinade around the pork until its well coated, and then leave in the fridge for at least a few hours, or overnight if you can. Reserve the remaining 1/3 of the marinade in a bowl for later.
When you are ready to cook the pork, pre-heat the oven to 210°C. Remove the pork from the marinade and scrape off any excess marinade. Discard the rest of the marinade from the bag. Place the pork in an oiled baking tray at the top of the oven, and begin to cook. After 10 minutes, baste the pork with the reserved marinade, and then turn down the oven to 180°C, and continue to cook for a further 25-30 minutes, basting every ten minutes.
Remove from the oven, and allow to rest for 10 minutes before slicing across the grain of the pork into thin slices. Serve decorated with finely sliced spring onions.