- 2 fillets of pork - around 500g each
- 1 tsp Chinese five spice
- 1/4 cup Harris Farm Markets honey
- 1 large piece of ginger, finely diced
- 1/4 cup soy sauce
- 1 bunch fresh coriander, roughly chopped
- Pinch of chilli flakes (optional)
- Udon noodles, 200g
- 2 heads of broccoli, chopped
- 3 cloves garlic - 2 crushed, 1 sliced
- 1 brown onion, sliced
- Preheat your oven to 180 degrees.
- In a bowl combine crushed garlic cloves, five spice, chilli, honey, ginger and soy sauce. Cover the pork generously with the mixture in a baking tray and leave to marinate for at least 20 minutes.
- Cook Udon noodles as per packet instructions.
- Add half of the coriander to the marinated pork and cook in the oven for 20 minutes.
- In a hot pan fry your sliced garlic, onion and ginger until caramelised.
- Add a dash of water and a splash soy sauce to the pan and add broccoli to steam.
- Check on the pork after 20 minutes, you want it to be juicy and white, a tiny blush of pink is fine but nothing more. You may need to cook the pork for another 5 minutes, depending on your oven and the size of the fillets. Once cooked rest for 5 minutes and then slice into thick medallions.
- Place your noodles or rice onto a serving platter. Top with broccoli and the pork medallions. Pour marinade from the baking tray over meet and finish with remaining coriander.
Recipe thanks to Tori Clapham