CookingBauer XcelNew you

Hoisin pork with stir-fried watercress and pak choi

CookingBauer XcelNew you
Hoisin pork with stir-fried watercress and pak choi


  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.

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Spice up your midweek menu with this oriental pork dish


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


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