Chinese Five-Spice Pork (Nov 2012)

Ingredients (serves 4)

300g pork tenderloin fillet

1 red onion, chopped

2 cloves of garlic, chopped

1 cm fresh ginger, grated or finely chopped

100 ml orange juice

1 tbsp sugar

2 tsp Chinese five-spice seasoning

1 tbsp soy sauce


1. Mix up the orange juice, sugar, five-spice seasoning and soy sauce. Pour the marinade over the pork fillet and leave it for half an hour or so (you don’t have to marinade the pork at all, but if you can do it for a while then do)

2. Fry the onion for ten minutes on a medium heat, adding the garlic after five

3. Turn up the heat and add the pork fillet, browning for a few minutes each side

4. Add the marinade, turn the heat down, put on a lid and leave to simmer for 20-25 minutes until the tenderloin is cooked through

5. Slice the pork into rounds and serve with rice and vegetables (I like mine with broccoli florets and stalks, stir-fried with garlic and soy sauce and sprinkled with sesame seeds).

(this recipe is an adaptation of a recipe from the Waitrose Food magazine, Oct 2012)

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