Chao Shao quick Chinese roast pork with an Asian style coleslaw

Name: Chao Shao quick Chinese roast pork with an Asian style coleslaw
Ingredients: 1kg pork fillet or two 500g fillets; Marinade -; 1 ½ tbsp soy sauce; 1 ½ tsp red bean curd; 1 ½ tbsp dry sherry; 1 tbsp sweet soybean paste or hoi sin sauce*; ½ tsp salt; 1 ½ tbsp honey; 1 tbsp oil; * sweet soybean paste and hoi sin sauce can be found in Asian stores and some large supermarkets; Asian Coleslaw; ½ cabbage shredded; 1 carrot, grated; 2 – 3 spring onions finely sliced or diced; 1 packet of vermicelli noodles prepared as per packet instructions; 2 tbsp each of sugar, rice vinegar and fish sauce; ¼ cup lime juice; 1 garlic clove, pressed; ½ - 1 diced fresh chilli (optional); Preheat the oven 220°C.

Plan Ahead
Freezer Friendly

Roasting Chinese-inspired

Cook recipe

Chao Shao quick Chinese roast pork with an Asian style coleslaw

"This is a recipe from my mom, a great pork fillet treat"– Rebecca Allan.

A lovely, healthy and quick mid-week dish. Easy to double and triple for larger groups too - a good one for the repertoire.

The longer you marinade the pork the more tender it becomes. Be sure to use good quality, favourite honey as it does hum in the background.

Great served with an Asian coleslaw for lunches and picnics.

Serves 4 – 6. DF. Freezes well.

Pictured: Chao Shao quick roast pork

Ingredients

1kg pork fillet or two 500g fillets
Marinade -
1 ½ tbsp soy sauce
1 ½ tsp red bean curd
1 ½ tbsp dry sherry
1 tbsp sweet soybean paste or hoi sin sauce*
½ tsp salt
1 ½ tbsp honey
1 tbsp oil
* sweet soybean paste and hoi sin sauce can be found in Asian stores and some large supermarkets
Asian Coleslaw
½ cabbage shredded
1 carrot, grated
2 – 3 spring onions finely sliced or diced
1 packet of vermicelli noodles prepared as per packet instructions
2 tbsp each of sugar, rice vinegar and fish sauce
¼ cup lime juice
1 garlic clove, pressed
½ - 1 diced fresh chilli (optional)
Preheat the oven 220°C.

Method

Place pork fillet in a shallow dish.

Combine marinade and pour over pork. Leave for 2 hours, turning regularly.

Put pork on a wire rack in a roasting pan and place on the top shelf of the oven for 12 minutes, turning once.

Make the Asian coleslaw - Toss shredded/grated cabbage, carrot, spring onions with cooked and refreshed vermicelli.

Make the dressing mix the sugar, rice vinegar and fish sauce and add the lime juice, throw in the garlic and diced fresh chilli if you would like the extra punch.

Mix all together just before serving.

Serve with Asian coleslaw, or greens and boiled rice.

Pictured: Asian coleslaw