2 tbsp clear honey
2 tbsp hoisin sauce
2 tsp tomato puree
1/2 inch (1 cm) piece fresh root ginger, peeled and shredded
1 small pork fillet, trimmed of fat
6 oz (175 g) brown rice
1 red and 1 yellow pepper, sliced
4 oz (125 g) broad beans, shelled
2 oz (50 g) hazelnuts, toasted and halved
2 tbsp hoisin sauce
2 tsp tomato puree
1/2 inch (1 cm) piece fresh root ginger, peeled and shredded
1 small pork fillet, trimmed of fat
6 oz (175 g) brown rice
1 red and 1 yellow pepper, sliced
4 oz (125 g) broad beans, shelled
2 oz (50 g) hazelnuts, toasted and halved
method
1. Mix the honey, hoisin sauce and tomato puree together until smooth. Stir in the root ginger.
2. Put pork in a shallow non metallic dish and pour over the marinade. Cover and leave for 2 - 3 hours, turning occasionally.
Remove from the marinade, place on a rack in a roasting tin and cook at Mark 6 (200°C) 400°F for 20 minutes, basting with the reserved marinade.
3. Meanwhile, cook the rice in boiling water for 25 - 30 minutes. Stir fry the peppers in a little oil for 10 minutes and add broad beans. Cook for 2 minutes. Drain rice, stir in vegetables and nuts. Thinly slice the pork and arrange on top of the rice.
2. Put pork in a shallow non metallic dish and pour over the marinade. Cover and leave for 2 - 3 hours, turning occasionally.
Remove from the marinade, place on a rack in a roasting tin and cook at Mark 6 (200°C) 400°F for 20 minutes, basting with the reserved marinade.
3. Meanwhile, cook the rice in boiling water for 25 - 30 minutes. Stir fry the peppers in a little oil for 10 minutes and add broad beans. Cook for 2 minutes. Drain rice, stir in vegetables and nuts. Thinly slice the pork and arrange on top of the rice.
serving amount
serves 4
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