HONEY-GLAZED ROAST PORK

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.


INGREDIENTS:


2 tablespoon clear honey
1 tablespoon rice vinegar
2 tablespoon light brown sugar 
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
2 teaspoon five spice paste
500g/ 1 lb 2 oz pork fillet in one piece
3 tablespoon rice wine vinegar
1 teaspoon cornflour
175 ml/6 fl oz chicken stock
Stir-fried vegetables, to serve


WHAT TO DO:


1.  Mix together  the honey, vinegar, sugar, hoisin sauce, soy  sauce and peppercorns in a wide, non-metallic bowl and spice paste.  Pour over the pork.   Cover and leave to marinate in the fridge overnight.
2.  Preheat the oven to 200 Degrees Celsius /400 Degrees Fahrenheit/Gas Mark 6.  Drain the pork, reserving the marinade, and place on a wire rack in a roasting tin.
3.  Pour a 2.5-cm/1-inch depth of boiling water into the tin and place in the oven for 20 minutes.
4.  Turn the pork over, brush with the marinade, then cook for a further 20 minutes, or until there is no trace of pink in the juices.
5.  Mix the rice wine and cornflour to a smooth paste, then place in a pan with the reserved marinade and stock.
6.  Bring to boiling point, whilst stirring,  then simmer for 2 minutes until thickened and clear. 
Slice the pork thinly and serve with the sauce spooned over.  Serve with stir-fried vegetables.


ENJOY!