CHINESE FIVE-SPICE PORK FILLET

 

Ingredients Serves 6

2 Tbsp Sunflower Oil

2 Small Cloves of Garlic

2 Tbsp Chinese Five-Spice

3-4 Tbsp Soy Sauce

3 -4 Tbsp Dry or Medium Sherry

2 Spring Onions

Pared Rind, cut into stripes and juice of 2 oranges

Salt & Pepper

1lb - 2lb (5oog-1Kg) Pork Fillet

1/2 oz (15g) Chilled Butter

  1. In a small bowl, mix together the oil, garlic, five-spice, soy sauce, sherry. Add half the orange rind and juice and season with black pepper.

  2. Put the whole pork fillet into a non-metallic bowl, pour over the marinade and cover. Refrigerate for at least 2 hours or up to 24 hours.

  3. Preheat Oven to 190℃/Fan 170℃/gas 5. Transfer the pork and marinade into a roasting tin, loosely cover with foil and cook for 30 minutes, Take off the foil, turn the fillet and return to the oven for a further 15 minutes.

  4. Remove from the oven, cover with the foil and rest for 10 minutes.

  5. Slice the meat. Pour the cooking juices into a saucepan, add the rest if the orange juice and heat gently. Whisk in the chilled butter and adjust the seasoning.

  6. Serve meat slices on top of a bowl of stir-fried vegetable & noodles - pour the sauce over the dish and garnish with the remaining orange rind.

THE WARM SCENTED FLAVOURS OF THE FIVE CHINESE SPICE MAKES THIS ORIENTIAL-STYLE ROAST A PERFECT ALTERNATIVE FOR WINTER EVENINGS