Aspall Cyder - Cider and Vinegar

Pork Fillet with an Aspall Apple Balsamic Vinegar Spiced Crust


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.