Sticky soy and hoisin pork
- September 2009
- Serves 4
- Takes 10 minutes to make, 20 minutes to cook, plus marinating
This budget-friendly sticky soy and hoisin pork recipe is full of fragrant life, with honey, soy and sesame.
- Dairy-free recipes
- 17.7g (4.3g saturated)
- 77.3g (12.1g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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