I used to love making Char Siu pork. I loved how you can make it look exactly like the stuff you get from the Chinese take-away, even down to the red colour around the edges.
It’s been ages since I made it, but on recently reminding myself how much I love stir fry, I decided to resurrect it.
Traditionally this recipe would be done with tenderloin. I’d marinade it whole and then slice it to serve – showing off the ‘red edges’ I mentioned before. However, partly to make it more Slimming World friendly and partly because I’m lazy, I used extra lean pork loin medallions from Sainsbury’s this time around.
3 Syns per serving
- 1 pack 6 extra lean pork loin medallions
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tsp red food colouring (optional)
- 1/2 tsp Chinese 5 spice
- 1 tbsp garlic granules (or 2 crushed garlic cloves)
- 175g dried egg noodles
- 1/2 pack chestnut mushrooms, sliced
- 1 pack mangetout
- 1 pack baby sweetcorn, halved lengthways
- 1 pack sugar snap peas
- 1 bunch spring onions, thinly sliced
- 1 tsp chilli flakes
- 1 tsp garlic flakes
- Extra soy sauce, salt and pepper to serve
- Preheat the grill (medium-high heat).
- Combine the soy sauce, hoisin sauce, honey, red food colouring, Chinese 5 spice and garlic granules (or fresh garlic if using) in a bowl and mix together until thick and glossy.
- Place the pork medallions into the bowl with the marinade and toss to coat. Refrigerate for at least 1 hour or preferably overnight.
- Cook the noodles in plenty of salted boiling water for approx. 5 minutes, or until cooked but still firm.
- Place the pork medallions onto a grill tray topped with foil (for easier cleaning mainly!). Crimp the edges of the foil to stop the marinade escaping. Grill for 5 minutes on either side, basting regularly with the leftover marinade.
- Spray a wok with Frylight and stir fry the mushrooms, baby sweetcorn, mangetout and sugar snap peas for 3 minutes. Add the chilli and garlic flakes and stir fry for another minute.
- Drain the noodles and add to the wok.
- Toss everything together and add salt, pepper and soy sauce to taste.
- Serve with the pork medallions.