Ingredients
The following ingredients have 4 Servings
- 8 (750g) boneless pork rashers
- 1/3 cup (80ml) hoisin sauce
- 2 tbs each soy sauce, honey
- 2 tsp sesame oil
- 3 lebanese cucumbers, sliced into thin ribbons
- 1⁄2 wombok cabbage, shredded
- 1⁄4 cup crispy shallot
- 1⁄2 bunch mint, leaves picked
- 1 tbs peanut oil
- 1 tbs rice wine vinegar
Instruction
- Preheat oven to 200°C fan-forced. Place the pork in a single layer on a tray and roast for 15 minutes, turning halfway, or until it is light golden.
- Combine the hoisin, soy sauce, honey and sesame oil. Remove pork from oven and coat with half the glaze.
- Roast, turning and basting pork with remaining glaze every 10 minutes, for a further 30 minutes or until caramelised and cooked through.
- To make the salad, combine the cucumber, cabbage, shallot and mint and drizzle with peanut oil and vinegar.
- Serve with pork rashers.