CookingBauer XcelNew you

Hoisin pork with stir-fried watercress and pak choi

CookingBauer XcelNew you
Hoisin pork with stir-fried watercress and pak choi
Hoisin-Pork-with-Stir-Fried-Watercress.jpg

Method

  1. Preheat the oven to 200°c, 400°F, gas mark 6.
  2. Make 5x2cm-deep diagonal cuts along the length of the pork and marinate in hoisin sauce for 20 minutes.
  3. Chop the dried shiitake mushrooms in a food processor until they resemble coarse breadcrumbs.  Tip on to a plate and roll the pork in the mushrooms until well coated. 
  4. Wrap the pork in foil, place on a baking sheet and roast in the oven for 30 minutes, until completely cooked.
  5. Meanwhile place the noodles in a pan with enough boiling water to cover.  Bring to the boil and simmer for 4 minutes.  Drain and transfer to a bowl.  Stir through the sesame oil, soy sauce and spring onions.
  6. Add a little groundnut oil and the pak choi to a hot wok.  Fry for 1 minute, shaking the wok continuously, then add the garlic, watercress and a splash of water. 
  7. Continue to stir-fry for another minute.  Slice the pork and serve on top of the noodles with the garlicky greens.

Recipe from Watercress.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

Spice up your midweek menu with this oriental pork dish

Ingredients

350g pack pork tenderloin
3tbsp hoisin sauce
40g dried shiitake mushrooms
250g pack medium egg noodles
1 tbsp sesame oil
1 tbsp soy sauce
3 spring onions, finely sliced
1 tbsp groundnut oil
2x200g packs pak choi, halved
1 clove garlic, chopped
85g bag watercress

Notes

Time: 10 minutes, plus 20 minutes marinating time
Serves: 4
Nutrition: n/a