Asian Meat Recipes - Roasted and Marinated Pork Recipe

  
 

Meat Recipes - Roasted and Marinated Pork Recipe

Ingredients

  • 600g/1 1/3lb pork fillet (tenderloin)

  • 1 garlic clove, crushed

  • generous pinch of salt

  • 4 spring onions (scallions), trimmed, white part only, shredded finely

  • 10g/1/4oz dried wakame seaweed, soaked in water for 20 minutes and drained

  • 10cm/4in celery stick, trimmed and cut in thin shreds

  • 1 carton mustard and cress (fine curled cress)

For the marinade:

  • 105ml/7 tbsp shoyu

  • 45ml/3 tbsp sake

  • 60ml/4 tbsp mirin (sweet rice wine)

  • 1 lime, sliced into thin rings

Serves 4

Method:

  1. Preheat the oven to 200°C/400°F/Gas 6. Rub the pork with crushed garlic and salt, and leave for 15 minutes.

  2. Meanwhile, mix the marinade ingredients in a container that is big enough to hold the pork. Set the marinade aside.

  3. Roast the pork for 20 minutes, then turn the meat over and reduce the oven temperature to 180°C/350°F/Gas 4. Roast for a further 20 minutes, until the pork is cooked.

  4. Add the hot pork to the marinade, cover and set aside for at least 2 hours.

  5. Soak the shreds of spring onion and celery in iced water until curled. Drain well. Cut the drained wakame seaweed into narrow strips.

  6. Lift the pork from the marinade, blot it with kitchen paper, then slice and arrange on a large platter. Surround with the vegetables and seaweed.

  7. Strain the marinade into a gravy boat and serve with the pork and accompaniments.

Note: Japanese cooks often use a soy sauce and citrus marinade to flavor meat, adding it before or after cooking. If possible, leave the meat to marinate overnight.