Pork loins are marinated for 2 hours in soy sauce, black bean sauce, garlic and more, then cooked until golden. Serve with stir fried noodles or fried rice.
- 1.25kg pork fillets, trimmed or fat
- 2 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. black bean sauce
- 1 tbsp. sherry
- 1 small knob root ginger
- 2 tsp. brown sugar
- 1 garlic clove
- 1 tsp. sesame oil
- 1/4 tsp. Chinese five spice powder
Peel the ginger and garlic clove. Mince. In a bowl, stir together the soy sauce, hoisin sauce, black bean sauce, sherry, ginger, sugar, garlic, sesame oil and five spice powder. Place the pork fillets into a glass bowl, cover with the marinade and turn to coat. Cover and refrigerate for 2 hours and up to 24 hours.
Take the pork out of the fridge and let it come up to room temperature. Preheat your oven to 190C.
Place the pork fillets into a deep baking tray. Pour over any additional marinade. Bake for 30-35 minutes, until golden on the inside and cooked through to your liking. Leave to rest for 10 minutes under foil and then slice thinly.