Five-Spice Pork Fillet

Charmaine Lu -
  • 420g pork fillet, sliced into medallions
  • 1 tbsp soy sauce
  • 1 tbsp Chinese five-spice
  • 2 tbsp honey
  • 1 tbsp cornflour
  • 1 beaten egg
  • 225g cooked brown rice
  • 200g peas
  • 2 sliced spring onions
  • Mix the pork with the five spice and soy sauce and leave to marinate for 5 mins. Heat a large pan and fry the pork medallions for 3 mins on each side, then pour in 150ml boiling water and the honey, and bubble for 3 mins. Add the cornflour and stir until thick and glossy.
  • Make the fried rice by pouring the egg into a non-stick pan and make an omelette, then remove and cut into thin strips. Add the rice and peas to the pan and stir-fry for 5 mins, then gently stir through the egg and spring onions. Season well, and serve with the pork and a drizzle of more soy sauce.
25 mins
4 serving