Chinese Roast Pork

This is an absolute winner in our house. Not only the flavour but the smell whilst it is cooking lures everyone into the kitchen. And once it is ready it is hard to kick people away as it is very tempting to eat just the way it is and has been known to disappear while the chef isn't looking.

Perfect for many asian influenced dishes such as noodle soups, fried rice or even in Chinese Roast Pork Rice Paper Rolls, as we had it.

Chinese Roast Pork

Serves: 4
ProPoints per Serve: 6
Old Points per Serve: 4
 

2 x 375g lean pork fillets

1/4 cup soy sauce

2 tablespoons dry red wine

1 tablespoon honey

1 tablespoon brown sugar

2 teapsoons red food colouring

1 clove garlic, crushed

1/2 teaspoon cinnamon

1 shallot, sliced lengthways

Remove any sinew or visible fat from the pork fillets.

Combine soy sauce, red wine, honey, brown sugar, food colouring and garlic in a large bowl. (I actually mix mine in a jug and then put in a large snap lock bag). Place shallot in marinade, sprinkle cinnamon on top and add the pork fillets. Marinate for at least one hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 180 degrees Celsius.

Drain pork fillets from marinade, reserve the marinade. Place pork on a wire rack, over a foil lined oven tray.

Bake in oven for 30 minutes basting with marinade frequently and also turning frequently.

Remove from oven, put on board and allow to rest. Cut pork into diagonal slices to serve.


(Click here for a printable version of this recipe)