Golden Chinese Sliced Pork

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Golden Chinese Sliced Pork
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1 hr 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,091 kcal(52 %)
Protein69.93 g(71 %)
Fat24.52 g(21 %)
Carbohydrates152.31 g(102 %)
Sugar added80 g(320 %)
Roughage4.44 g(15 %)
Vitamin A152.9 mg(19,113 %)
Vitamin D1.52 μg(8 %)
Vitamin E6.22 mg(52 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.43 mg(39 %)
Niacin5.89 mg(49 %)
Vitamin B₆0.37 mg(26 %)
Folate72.58 μg(24 %)
Pantothenic acid0.77 mg(13 %)
Biotin2.96 μg(7 %)
Vitamin B₁₂0.95 μg(32 %)
Vitamin C14.92 mg(16 %)
Potassium335.97 mg(8 %)
Calcium65.77 mg(7 %)
Magnesium78.22 mg(26 %)
Iron3.83 mg(26 %)
Iodine46.24 μg(23 %)
Zinc1.64 mg(21 %)
Saturated fatty acids3.71 g
Cholesterol230.93 mg


cup light soy sauce
0.333 cup dark soy sauce
cup runny honey
0.333 cup caster sugar
2 teaspoons Chinese 5 spice powder
cup Rice wine
0.333 cup Hoisin sauce
1 ¼ inches fresh ginger (crushed)
8 cloves garlic (crushed)
26 ounces pork fillets
Cantonese rice (to serve)
2 tablespoons Nut oil
1 medium onion (finely chopped)
1 clove garlic (finely chopped)
3 eggs (slightly beaten)
3 scallions (chopped)
0.333 cup frozen peas (blanched and drained)
0.333 cup canned Sweet corn (drained)
cup Cooked Sausage (chopped)
3 cups Rice (cooked according to package instructions)
2 tablespoons soy sauce
For the glaze
4 tablespoons runny honey
2 tablespoons dark soy sauce
2 tablespoons vegetable oil
How healthy are the main ingredients?
honeysoy saucehoneysoy saucegarlicsoy sauce

Preparation steps

Mix all of the marinade ingredients together well in a saucepan. Gently bring to a simmer and stir until all the sugar has dissolved. Set aside to cool.
Once the marinade is cool, place the pork fillets into a large bowl and cover with the marinade. Cover and marinate for at least 1 hour.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Put the pork fillets onto a roasting rack over a roasting tin. Brush more of the marinade from the bowl over the pork.
Roast for 15 mins then remove and baste the fillets all over Turn the meat over and reduce the oven temperature to 180°C | 350F | gas 4. Cook for 10 minutes, remove and baste the fillets and turn them over again.
Heat the oil in a large wok over a medium-hot heat and quickly stir fry the onion and garlic. Add the beaten egg and stir continuously for 1-2 minutes until the egg is cooked.
Add the cooked sausage, spring onions and sweetcorn to the wok and continue stirring. Add the rice and stir to mix everything together. Season with the soy sauce and serve immediately.
Line a roasting tin with foil. Transfer the roasted fillets on the rack to this roasting tin. Prepare the glaze by whisking together all the ingredients for it.
Brush half of the glaze onto the top of the fillets. Place under a grill until the glaze is glossy and a deep shade of brown.
Remove the fillets, turn and brush with the remaining glaze mixture. Place back under the grill until the glaze is glossy.
Remove the fillets and slice thinly to serve.