Tesco Sticky Pork Food

STICKY PORK

Sticky pork image

A low-fat fave, this pork can be left overnight or cooked to go, don't let on how simple it is and impress your friends

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 5

Ingredients

500g piece pork fillet
4 tbsp soy sauce
1 tbsp clear honey
finely grated zest and juice 1 orange
large knob of root ginger , finely grated

Steps:

Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

Nutrition Facts : Calories 165 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 28 grams protein, Sodium 1.56 milligram of sodium

STICKY PORK & PINEAPPLE HOTPOT

Sticky pork & pineapple hotpot image

Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple

Provided by Jane Hornby

Categories Dinner, Main course

Time 2h50m

Number Of Ingredients 12

Ingredients

1 tbsp vegetable oil
1.5kg (about 8) pork shoulder steaks, each cut into 4 thick strips
3 onions , roughly chopped
4 garlic cloves , thinly sliced
small bunch coriander , stalks finely chopped, leaves reserved
3 Thai red chillies , 2 sliced, 1 left whole and pricked
3 star anise
100g dark soft brown sugar
2 tbsp tomato purée
2 tbsp fish sauce
600ml chicken stock
350g fresh pineapple , cut into chunks

Steps:

Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins - they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium

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