Roast Pork with Couscous and Herb Salad
What You Will Need
Ingredients
- 500g Pork fillet
- 1-2 tbsp Vegetable oil
- Couscous and Herb salad
- 200g Couscous
- ½ bunch Coriander
- 3 stems Mint, leaves only
- 3 stems Basil, leaves only
- 2 bunches Broccolini
- 2 Spring Onions, finely sliced
- 1 Green Chilli, sliced
- Sauce
- Leftover Marinade
- 2 tsp Sugar
Marinade
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 125ml Lee Kum Kee Panda Brand Oyster Sauce, plus extra sauce to serve
- 1 tsp Chinese five spices
- 1 clove Garlic, minced
- 2 tbsp Honey
- 2 tbsp Rice wine vinegar
Made with
Lee Kum Kee products
How to make it
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To prepare the pork fillets, trim the sinew from the top of the pork fillet with a sharp knife. In a large bowl combine the ingredients for the marinade then add the pork fillets and toss to coat. Refrigerate for two hours.
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Remove the marinated pork from the fridge and let it sit at room temperature while you prepare the couscous and herb salad. Make the couscous according to packet instructions. Steam the broccolini, allow to cool and then cut into thirds. Wash and pick the coriander, mint, and basil leaves. Thinly slice the green chilli, discarding the top. Toss the couscous with the herbs, broccolini, and chilli, season with salt to taste, set aside until required.
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To cook the pork fillets, preheat the oven to 180℃, then heat a heavy based oven proof frypan over a medium heat. Add the vegetable oil, and then add the pork fillets cooking on all sides until browned, turning occasionally so that the marinade does not burn. Place the pan in the oven and cook for seven minutes, remove from the oven, and allow to rest for five minutes before slicing and serving.
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Heat the leftover marinade to the boil in a small saucepan. Add the sugar and simmer on medium heat for 5 minutes.
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Serve the pork fillet with the couscous and herb salad, garnish with the sliced spring onion, green chilli & drizzle a tablespoon of the sauce on top.