Ingredients

The following ingredients have 4 Servings
  • 2 x 350g pork loins
  • ½ cup (125ml) hoisin sauce
  • cup (115g) honey
  • ¼ cup (60ml) soy sauce
  • ¼ cup (60ml) shaohsing wine (Chinese rice wine)
  • 3 tsp Chinese five spice
  • 4cm piece ginger, grated
  • 3 tsp sesame oil
  • 1 tsp chilli flakes
  • ¼ cup (60ml) white vinegar
  • 12 baby cucumbers (cukes), quartered

Instruction

  • For the marinade, combine all ingredients. Rub over the pork. Set aside to marinate for at least 30 minutes or overnight.
  • Preheat oven to 180°C.
  • For the pickle, in a small saucepan combine ¼ cup (60ml) water with chilli, vinegar and 1 tsp salt. Bring to a simmer. Place cukes in a bowl then pour over hot liquid. Set aside to pickle.
  • Heat oil in a large frypan over mediumhigh heat. Drain pork from marinade, then place in frypan and cook for 5-6 minutes, turning until charred. Transfer to a baking tray and roast 10 minutes or until cooked.
  • Place reserved marinade in a small saucepan with ¼ cup (60ml) water and bring to a simmer. Cook for 4-5 minutes. Remove pork from the oven and rest, lightly covered in foil, for 5 minutes. Slice then pour over the cooked marinade.
  • Serve with pickles.