Pork Fillet with an Aspall Apple Balsamic Vinegar Spiced Crust

Ingredients List

675g pork fillet

shredded greens (spring greens, Pak Choi or a mixture)

1 tbsp Aspall Apple Balsamic Vinegar

1 tbsp sesame oil

FOR THE PASTE

2.5cm piece of peeled root ginger

6 tbsp Aspall Apple Balsamic Vinegar

1 peeled garlic clove

½ tsp Chinese fivespice

3 tbsp soft brown sugar

½ tsp chopped de-seeded red chilli

2 tbsp soy sauce

Pork Fillet with an Aspall Apple Balsamic Vinegar Spiced Crust

Serves
6

Preparation
4 hours

Cooking time
50 minutes

Pork is extremely popular in China and it goes so well with these Chinese flavours that it’s easy to see why. This dish would go excellently with noodles.

1. Blend the paste ingredients (except the soy sauce) in a food processor until smooth.

2. Place the paste in a small pan, add 1 tbsp of soy sauce and boil until it forms a paste again. Spread over the pork fillet.

3. Wrap in parchment paper to marinade in a cool place for 2-4 hours.

4. Preheat oven to 200°C / Gas Mark 6.

5. Roast the pork for 35 minutes before opening up parchment parcel and cooking for a further 15 minutes. Glaze with the juices.

6. Stir-fry a selection of the green leaves tossing them in 1 tablespoon of sesame oil and 1 tablespoon Aspall Apple Balsamic Vinegar for one minute with sesame seeds.

7. Slice the fillet and place on to the stir-fry mixture.