Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1297kj
309kcal
Japanese Caramelised Pork with Vegetable Spaghetti
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A light and refreshing Japanese caramelised pork with vegetable spaghetti. Healthy and packed full of flavour you will love this quick dish.
Prep time: 10 mins
Cook time: 40 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
lean pork loin medallions, trimmed of fat
For the marinade
4 tablespoons
reduced salt soy sauce
2 tablespoons
dry sherry or Japanese mirin
1 x 2.5cm
piece fresh root ginger, peeled and finely chopped or 2 teaspoons ginger purée
2 tablespoons
runny honey
2 tablespoons
vegetable oil
Ground black pepper
For the vegetable spaghetti
1 tablespoon
vegetable oil
1 x 300g pack fresh butternut squash ribbons
1 x 300g pack fresh courgette ribbons
1 tablespoon reduced salt soy sauce
Watercress leaves, to garnish
Method
Step 1
Place the pork on a chopping board between two large pieces of cling film. Using the base of a small saucepan or a rolling pin, bash them all over until 1cm thin.
Step 2
In a large bowl, mix together the soy, mirin or dry sherry, half the ginger (keep the other half for later), honey, oil and pepper. Add the pork, coat on both sides, cover and marinate for 10–15 minutes. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 3
Heat a large non-stick ovenproof or griddle pan for a few minutes until hot. Remove the pork from the marinade (discard the marinade) and cook in the pan for 3 minutes on one side.
Step 4
Turn the pork over, place the pan on the middle shelf of the oven and cook for a further 6–8 minutes or until the juices run clear.
Step 5
Meanwhile, prepare the vegetable spaghetti. Heat the remaining oil in a large non-stick pan. Add the reserved ginger and the vegetables.
Step 6
Stir-fry for 2–3 minutes until slightly wilted. Add the soy sauce, season and serve the vegetables with the pork. Garnish with watercress.
Tips and Serving Suggestions
If you can’t find pre-packed vegetable ribbons, slice courgettes and a butternut squash into ribbons with a serrated vegetable peeler.
Each serving provides
Based on medallions
15%
Fat
12.6g
18%
Saturates
1.4g
7%
Sugars
15.4g
17%
Salt
1.48g
25%
% of an adult's Reference intake
Typical energy values per 100g:
416kJ,
99kcal,
4.1g fat,
0.5g saturates
Each serving provides:
27.2g Protein,
18.8g Carbohydrate,
1g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place the pork on a chopping board between two large pieces of cling film. Using the base of a small saucepan or a rolling pin, bash them all over until 1cm thin.
Step 2
In a large bowl, mix together the soy, mirin or dry sherry, half the ginger (keep the other half for later), honey, oil and pepper. Add the pork, coat on both sides, cover and marinate for 10–15 minutes. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 3
Heat a large non-stick ovenproof or griddle pan for a few minutes until hot. Remove the pork from the marinade (discard the marinade) and cook in the pan for 3 minutes on one side.
Step 4
Turn the pork over, place the pan on the middle shelf of the oven and cook for a further 6–8 minutes or until the juices run clear.
Step 5
Meanwhile, prepare the vegetable spaghetti. Heat the remaining oil in a large non-stick pan. Add the reserved ginger and the vegetables.
Step 6
Stir-fry for 2–3 minutes until slightly wilted. Add the soy sauce, season and serve the vegetables with the pork. Garnish with watercress.
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