Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 clv garlic
- 1Â 1/10 kg boneless loin of pork rind removed
- 1 lrg red chilli
- 25 x mm piece root ginger
- 150 ml plum sauce
- 1 Tbsp. dark soy sauce
- 1 x level tsp chinese five spice pwdr
- 2 Tbsp. oil cucumber
- 5 x spring onions and 1 red chilli to garnish
Direcciones
- Thinly slice the garlic; trim the fat side of the loin of pork and lightly bat out.
- Turn the loin over and using a small sharp knife make deep slits in the meat then insert the slices of garlic.
- Deseed and fnely chop the chilli; peel and finely chop the ginger.
- Place in a bowl with 1 tbsp water plum sauce soy sauce and chinese fivespice pwdr.
- Heat the oil in a small roasting tin on the and brown the meat fat side down for 5 min.
- Turn over and brown the other side for 2 to 3 min.
- Brush the surface of the pork with a little of the plum sauce mix.
- Cook on the grid shelf on the floor of tile roasting oven for about 40 min.
- Baste the pork occasionally brushing with some of the plum sauce mix till the fat has caramelised and the pork is cooked For the garnish cut the cucumber in half lengthways remove the seeds with a tsp. and throw away then cut the flesh into thin matchsticks.
- Cut the trimmed spring onions into similarsized thin strips.
- Deseed the red chilli and cut into very fine matchsticks.
- Place the cucumber and onion in a large bowl of icecold water for about 15 min till the spring onions begin to curl.
- Drain and dry well.
- Lift the pork from the roasting tin cover loosely with foil and place in the simmering oven to keep hot.
- Tilt the roasting tin and skim off fat.
- Add in the remaining plum sauce mix to the juices in the roasting tin bring to the boil on the simmering plate and simmer for 1 to 2 min.
- To serve thickly slice the pork spoon the sauce around it and garnish with the cucumber spring onions and chilli.
- Cover the pork with a sheet of grease proof paper and flatten with a rolling pin to a thickness of abour 65mm any more and the pork will take longer to cook Take care not to brush too much plum sauce on the pork in the roasting tin as it may bum the base. Succulent full of flavour and with less fat than chicken pork is the perfect meat for family supper and informal dinner parties. Inspired by classic chinese cookery this combination of chilli ginger and plum sauce is delicious.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 523mg | 22% |
| Potassium 120mg | 3% |
| Total Carbs 27.07g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 24.2g | 16% |
| Protein 0.97g | 2% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
