Japanese Caramelised Pork with Vegetable Spaghetti
- 4 pork loin medallions
For the marinade
- 4 tablespoons reduced salt soy sauce
- 2 tablespoons Japanese mirin or dry sherry
- 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 tablespoons vegetable oil
- 1 x 300g pack fresh butternut squash spaghetti or noodles
- 1 x 300g pack fresh courgette spaghetti
- 1 tablespoon reduced salt soy sauce
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.
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.
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. 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.
Meanwhile, prepare the vegetable spaghetti. Heat the remaining oil in a large non-stick pan. Add the reserved ginger and the vegetables. Stir-fry for 2–3 minutes until slightly wilted. Add the soy sauce, season and serve the vegetables with the pork. Add watercress as an optional garnish.