Читать книгу My Virgin Kitchen: Delicious recipes you can make every day - Barry Lewis - Страница 18

TERIYAKI PORK LOIN & EGG-FRIED RICE

This is a tantalisingly tasty – yet simple – recipe. Delicious pork tenderloin is baked and drenched in a teriyaki glaze and served with some good old egg-fried rice. This really is a perfect combination of simplicity and cheeky flavour.

READY IN 50 MINUTES

SERVES 4

60ml mirin

3 tbsp soy sauce

3 tbsp caster sugar

1 garlic clove, peeled and crushed

2cm piece of fresh ginger, peeled and grated

600g pork tenderloin

FOR THE RICE

1 large egg

1 tbsp soy sauce

2 tsp sesame oil

2 pak choy, sliced lengthways

2 spring onions, sliced

500g cooked rice

1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6.

2. Put the mirin, soy, sugar, garlic and ginger into a small saucepan. Bring to a simmer over a medium heat and cook until thickened and sauce-like, about 5 minutes.

3. Put the pork tenderloin into an oven dish that will hold it snugly and drizzle the sauce over the top and down the sides. Cook in the oven for 40 minutes, basting two or three times during cooking.

4. While the pork is cooking, prepare the rice. Beat the egg and 1 teaspoon of the soy sauce together. Heat half the sesame oil in a wok and scramble the egg until just cooked. Remove from the pan and put to one side. Heat the remaining oil in the wok over medium-high heat and stir-fry the pak choy for 3–4 minutes until it starts to brown but retains some crispness. Tip the spring onions and rice into the pan, toss and stir then return the egg to the pan. Toss everything together with the remaining soy sauce.

5. Once the pork is cooked, remove from the oven and cut into thick slices. Serve with the egg-fried rice, drizzled with the sauce from the pan.

VIRGIN TIP

Check the pork is cooked through by cutting into the thickest part and making sure there’s no pink remaining.