Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
Cherry glaze
- 150grams pitted cherries, chopped
- 1/4 bunch coriander, stems finely chopped, leaves reserved
- 1/3 cup firmly packed brown sugar
- 1tablespoons soy sauce
- 2tablespoons char siu sauce
- 2tablespoons Chinese cooking wine
- 1 whole star anise
- 1tablespoons vegetable oil
- 500grams pork fillet
- 2 bunches broccolini
- 450grams Woolworths long-grain white rice, heated
- 1 long red chilli, sliced
Description
A sweet and tangy masterpiece where succulent pork meets fresh cherries and Chinese sauces, perfect for tantalising tastebuds at your next gathering.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a large oven tray with baking paper. To make cherry glaze, combine ingredients in a medium saucepan over low heat. Stir for 1-2 minutes or until sugar dissolves. Bring to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened.
Step 2 of 3
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pork for 3-4 minutes, turning occasionally, until browned all over. Transfer to prepared tray. Pour over half of the glaze and turn pork to coat.
Step 3 of 3
Roast pork for 15-18 minutes, basting with glaze from tray every 5 minutes, or until pork is sticky and cooked, adding broccolini to pan in the last 5 minutes. Remove and rest 5 minutes, then slice. Serve with rice, chilli, broccolini and remaining glaze. Garnish with reserved coriander.
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