Hoisin and ginger-marinated pork with fragrant squid broth

servings4
2 hours 45 minutes

Ingredients

Marinade pork fillet

  • 2 garlic cloves, peeled and minced
  • 2 tbsp of rice wine
  • 2 tbsp of hoisin sauce
  • 2 tbsp of tomato ketchup
  • 2 tbsp of soy sauce
  • 1 tbsp of honey
  • 2g of Demerara sugar
  • 1/2 tsp Chinese five-spice powder
  • 1 tsp ginger, peeled and grated
  • 1 pork fillet, weighing 600g, trimmed
  • 1 tbsp of vegetable oil
  • salt

Squid and broth

  • 400g of squid tubes, cleaned
  • 80g of root ginger
  • 1 red chilli
  • 2 pak choi, washed
  • 200g of shiitake mushrooms
  • 2 tbsp of vegetable oil
  • 1 garlic clove, peeled and minced
  • 1000ml of chicken stock
  • 3 tbsp of fish sauce
  • 100ml of soy sauce
  • 250g of noodles, cooked
  • 100g of beansprouts
  • 20 young mint leaves, stalks removed
  • 20 coriander leaves, stalks removed
  • 2 limes, juiced
  • salt

Method

1
For the marinade, put the garlic, rice wine, hoi sin sauce, ketchup, soy sauce, honey, sugar, five-spice powder and ginger in a bowl and whisk until the sugar has dissolved
  • 2 garlic cloves
  • 2 tbsp of rice wine
  • 2 tbsp of hoisin sauce
  • 2 tbsp of tomato ketchup
  • 2 tbsp of soy sauce
  • 1 tbsp of honey
  • 2g of Demerara sugar
  • 1/2 tsp Chinese five-spice powder
  • 1 tsp ginger
2
Season the pork lightly with salt, put it in a small dish or container, cover with the marinade then refrigerate for two and a half hours
  • 1 pork fillet
  • salt
3
Set the oven to 200˚C/Gas mark 6. Lift the pork out of the marinade and fry in the vegetable oil until lightly coloured
  • 1 tbsp of vegetable oil
4
Place on a wire rack set over a tray filled with boiling water and cook it in the oven for 30-45 minutes, brushing every 10 minutes with the marinade. Remove it from the oven and keep warm
5
To make the broth, halve the squid tubes lengthways, lay them out flat and score them on one side in a criss-cross pattern, taking care not to cut all the way through the flesh
  • 400g of squid tubes
6
Cut the ginger into batons 2mm thick and about 2cm long, cut the pak choi into 2cm pieces and slice the chilli into 2mm rings
  • 80g of root ginger
  • 1 red chilli
  • 2 pak choi
7
Remove the stalks from the shitake mushrooms and slice them finely
  • 200g of shiitake mushrooms
8
Season the squid with salt. Heat 1 tbsp of the vegetable oil in a wok until very hot and fry half the squid, cut side down, for 30 seconds. Add half the ginger to the wok and cook for a further minute
  • salt
  • 1 tbsp of vegetable oil
9
Using a slotted spoon, lift the squid out of the wok and put it in a bowl. Repeat the process with the remaining squid and ginger
10
Add the remaining oil to the wok and stir-fry the pak choi and mushrooms for 30 seconds. Add the chilli and garlic and cook for a further minute, then add chicken stock, fish sauce and soy sauce
  • 1 garlic clove
  • 1000ml of chicken stock
  • 3 tbsp of fish sauce
  • 100ml of soy sauce
  • 1 tbsp of vegetable oil
11
Add the noodles, beansprouts, squid and ginger and cook for a further two minutes, then take the wok off the heat and throw in the herbs. Adjust the seasoning with lime and salt
  • 250g of noodles
  • 100g of beansprouts
  • 20 young mint leaves
  • 20 coriander leaves
  • 2 limes
  • salt
12
Divide the broth between four warm bowls, carve the pork fillet and arrange it on top