Name: Braised pork fillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup light soy sauce; 1/4 cup caster sugar; 4 cloves garlic, crushed; 4 centimetre ppiece of ginger, peeled, julienned; 2 green onions, finely chopped; 2 tablespoon shaoxing wine (see notes)); 2 tablespoon black vinegar (see notes)); 2 teaspoon sesame oil; 1 teaspoon ground cinnamon; 1/2 teaspoon five spice powder; 1/2 teaspoon chilli oil; 350 gram pork fillet; 1 tablespoon peanut oil; 1 cup chicken stock; steamed rice, asian greens, to serve

Braised pork fillet

The rich flavours of China transform pork fillet into a mouthwatering Asian feast.

Skip to Recipe

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

1/4 cup light soy sauce

1/4 cup caster sugar

4 cloves garlic, crushed

4 centimetre ppiece of ginger, peeled, julienned

2 green onions, finely chopped

2 tablespoon shaoxing wine (see notes))

2 tablespoon black vinegar (see notes))

2 teaspoon sesame oil

1 teaspoon ground cinnamon

1/2 teaspoon five spice powder

1/2 teaspoon chilli oil

350 gram pork fillet

1 tablespoon peanut oil

1 cup chicken stock

steamed rice, asian greens, to serve

Method

1.In a bowl, combine soy, sugar, garlic, ginger, onion, wine, vinegar, sesame oil, spices and chilli oil. Add pork, turning to coat. Cover and chill for 30 minutes.

2.Heat oil in a large wok on high. Remove pork from marinade, draining well. Reserve marinade for sauce. Sear pork for 5 minutes, turning, until browned on all sides.

3.Return reserved marinade to wok with stock. Reduce heat to low. Simmer, partially covered, for 20-25 minutes, until pork is cooked.

4.Remove pork from sauce and slice. Serve with sauce, rice and greens.

Shaoxing wine is a Chinese rice wine that is available from specialty Asian food stores. If unavailable, you can use sherry instead. Black vinegar is a rich Chinese vinegar that is available from specialty Asian food stores. Balsamic vinegar can be used instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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