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Monday
Apr122010

Chao Shao Quick Roast Pork with Asian Coleslaw

 The longer you marinade the pork the more tender it becomes. Be sure to use a good quality honey as this flavour does hum in the background. A lovely mid week dish due it its ease, yet can cater for large groups as well which makes it a good staple for the repertoire. A healthy, easy and quick dish.

Would be great served with an Asian coleslaw – see recipe below.

"This is a recipe from my mom, a great pork fillet treat"– Rebecca Allan.


Pictured: Chao Shao Quick Roast Pork

1kg pork fillet or two 500g fillets
Marinade -
1 ½ tbsp soy sauce
1 ½ tsp red bean curd
1 ½ tbsp dry sherry
1 tbsp sweet soy bean paste or hoi sin sauce*
½ tsp salt
1 ½ tbsp honey
1 tbsp oil

* sweet soy bean paste and hoi sin sauce can be found in Asian stores and some large supermarkets

Preheat oven 220°C.
Place pork fillet in shallow dish.
Combine marinade and pour over pork. Leave for 2 hours, turning regularly.
Put pork on a wire rack in a roasting pan and place on top shelf of oven for 12 minutes, turning once.
Serve with boiled rice and Asian greens.

Serves 4 – 6

Asian Coleslaw

Picture: Asian Coleslaw

Toss shredded/grated cabbage, carrot, spring onions with cooked and refreshed vermicelli - chopped a little with some scissors to make it easier to combine. Toss in a dressing of 2 tbsp each of sugar, rice vinegar and fish sauce and ¼ cup lime juice, throw in some pressed garlic and diced fresh chilli for extra punch if you like, and finish with a splash of sesame oil over the finished dish.