My Oriental barbecue marinade makes this recipe really easy, it’s also very versatile and you can adapt it to your own tastes.
You do need to be prepared though, because to get the full impact, you need to marinate the meat overnight and cook it low and slow. But I guarantee you the results are more than worth it.
This recipe serves about 3-4 (depending on your appetite)
For the Pork
-500g Pork tenderloin/ pork shoulder
-150g Oriental barbecue marinade
-if you want more of a sticky marinade add 1tbsp honey
1. transfer the pork to a container/bowl/casserole dish and coat in the marinade (if using honey mix it in with the marinade before adding to the pork)
2. seal/cover and your work is done for 12-24 hours. I highly recommend a long marinading period as the meat will be more tender when you cook it.
3. when your ready to cook, heat the oven to 150c fan and transfer the pork to an ovenproof dish. it should take around 3 hours ( make sure its covered either with a lid or foil so it doesn’t dry out)
4. you should end up with lovely fall apart tender pork.
There are loads of options for serving this but my favourite way is just a simple stir fry, which you can easily adapt to your own tastes.
-300g dried noodles of you choice (I used rice noodles)
-300g bag of sliced cabbage and leek or spring greens ( again this is what I like to use but use whatever veg you prefer in your stir fry)
-15ml dark soy sauce15ml light soy sauce
-15ml sesame oil
-5g minced garlic
-5g minced ginger
-10g Gochugang (korean chilli paste) use more or less depending on your taste for spice
1.start off by frying the cabbage and leek in a little oil for about 10 minutes until softened.
2.whilst the cabbage and leek cooks prepare your noodles as per pack instructions and rinse with cold water ready to add to the pan.
3.add the garlic and ginger and fry for 1 minute.
4.add the rest of the ingredients and the pork from early and stir fry until heated through.
– a nice little optional add on is a fried egg