Sticky soy and hoisin pork recipe

By Angela Boggiano

This pork recipe is full of Oriental flavours and won't break the bank either.

420g-450g pork fillet
2.5cm piece fresh ginger, grated
2 garlic cloves, finely chopped
3 tbsp hoisin sauce
2 tbsp honey
2 tbsp soy sauce
375g dried medium egg noodles
2 tsp sesame oil
300g mixed sugar snap peas, mangetout and green beans, all cut in half lengthways
2 tbsp sunflower oil

1. Preheat the oven to 200°C/fan180°C/gas 6. Place the pork in a shallow dish and add the ginger, garlic, hoisin sauce, honey and soy and turn to coat the pork. Chill for about 15 minutes to marinate.
2. Meanwhile, place the noodles in a bowl, pour over boiling water and leave for 5 minutes until softened. Drain and toss with the sesame oil.
3. Bring a saucepan of water to the boil and cook the vegetables for just 2 minutes, then drain and refresh under cold running water. Set aside.
4. Heat the sunflower oil in a large ovenproof frying pan, add the pork and fry all over for 2-3 minutes. Add the remaining marinade and a splash of water, then cover with foil and roast for 15 minutes until it’s cooked and the sauce is sticky.
5. Remove the pork from the sauce and put on a board. Add the noodles to the pan with the vegetables and toss well. Pile the noodles and veg into bowls, slice the pork and serve.