We prepare a marinade of red bean curd and miso to give the sauce for these pork fillets a savoury depth of flavour and a natural red colouring and add honey, rice vinegar and dry sherry to give it sweet and sour notes.
pork, garlic, red bean curd, five spice powder, honey, soy sauce (gluten free), miso paste, rice vinegar, dry sherry.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G (RAW)||PER SMALL SIZE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
This is such a versatile building ingredient - slice and serve with rice and mixed stir fry greens or use as the centrepiece for DIY rice paper rolls, with soft herbs, julienned raw vegetables and rice paper pancakes. You could also toss it through mixed stir fry greens or use it to fill a Chinese-style omelette or drop into a clear soup (based on our chicken broth, of course!) with some noodles and Asian greens.
Remove the pork from its vacuum pack, keeping the extra marinade to one side. Roast on an oiled rack, in a preheated 200C oven, flipping and basting every so often with the extra marinade, till a deep red brown and cooked through (about 20-25 minutes). Rest for ten minutes before slicing and serving.