Recipe

Solo: Hoisin Glazed Fillet

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Solo: Hoisin Glazed Fillet

Hoisin pork fillet with saucy stir-fried pak choi & courgettes topped with sesame seeds, on a bed of rice.




Ingredients to serve 1

  • 1 x courgette – trim ends
  • ¼ tbsp x sesame seeds
  • ¼ cup x parboiled brown rice
  • 150g x pork fillet
  • 10ml x teriyaki sauce
  • 1 tbsp x hoisin sauce
  • ½ tbsp x soy sauce
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tbsp x oyster sauce
  • 75g x pak choi – slice stalks (1cm), keep leaves whole
  • 1 x spring onion – slice thinly at an angle
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Courgette matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 3

Sesame seeds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 4

Brown rice: Boil the kettle. Pour boiling water (3 cups for 4; 1½ cups) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 5

Pork fillet: Place a pan on medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven and cook for another 5 minutes. Season with salt and pepper.

Step 6

Hoisin sauce: Mix together the teriyaki and hoisin sauce and thin it out with a little water (1 tbsp for 4; ½ tbsp for 2).

Step 7

Oyster soy sauce: In a separate bowl, mix together the soy sauce, garlic and oyster sauce. Set aside.

Step 8

Veggies: Using the same pan you used for the pork fillet, on high heat, sauté the courgettes and pak choi stalks for 3 minutes. Then add the pak choi leaves and oyster soy sauce mix and cook for another 2-3 minutes until wilted and cooked.

Step 9

Serve by slicing the fillet into portions. Top the rice with the fillet, veggies and hoisin sauce. Sprinkle over the toasted sesame seeds and spring onions. Use any leftover sauce as dipping or drizzling sauce.