Recipe

Braised honey and soy pork fillet steaks

Jan 31, 2011 1:00pm
  • 2 hrs 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Braised honey and soy pork fillet steaks
  • 1 tablespoon peanut oil
  • 4 pork scotch fillet steaks (750g)
  • 2 clove garlic, crushed
  • 5 centimetre piece fresh ginger (25g), grated
  • 1/3 cup (80ml) light soy sauce
  • 1/4 cup (90g) honey
  • 1/2 cup (125ml) water
  • 800 gram gai lan, trimmed, stems and leaves separated
  • 450 gram fresh hokkien noodles

Method

Braised honey and soy pork fillet steaks
  • 1
    Preheat oven to 160°C (325°F).
  • 2
    Heat oil in small flameproof baking dish; cook pork until browned all over. Remove from heat. Stir in garlic and ginger; stir in sauce, honey and the water.
  • 3
    Cover dish with tight-fitting lid or two layers of foil; bake for 1 1/2 hours.
  • 4
    Remove lid or foil away from you to allow steam to escape; roast, uncovered, for a further 30 minutes or until pork is tender.
  • 5
    Remove dish from oven; cover to keep pork warm.
  • 6
    Meanwhile, bring half-filled medium saucepan of water to the boil. Boil gai lan stems until just tender. Remove with slotted spoon; cover to keep warm. Boil gai lan leaves until wilted. Remove with slotted spoon; cover to keep warm.
  • 7
    Boil noodles in same saucepan of boiling water until tender, separating noodles with fork; drain. Return noodles to saucepan; add 1/2 cup of pan juices from pork, toss to coat.
  • 8
    Serve noodles and gai lan topped with pork. Drizzle over remaining pan juices.

Notes

Use vegetable oil instead of peanut oil if you prefer. Pork scotch fillet steaks are also known as pork neck steaks. Pork is tender when it breaks apart easily with a fork. Gai lan is also known as chinese broccoli; use choy sum if you can't get it. Using a large sharp knife, cut the gai lan stems from the leaves. Remove the wilted gai lan leaves from the pan with a slotted spoon. Drain the noodles through a colander or sieve in sink. Rinse with hot water if you like.

The Latest from Food To Love