Mary berry Asian Pork Fillet
Mary berry Asian Pork Fillet is a delicious and flavorful dish that combines tender pork fillets with an aromatic blend of spices and soy sauce. The recipe calls for marinating the pork in a mixture of garlic, ginger, chili flakes, honey, soy sauce and lime juice to infuse it with flavor before roasting it until golden brown. This dish can be served alongside steamed rice or noodles for a complete meal.
Why people also love?
People love Mary Berry’s Asian Pork Fillet because it is a flavorful and easy-to-make dish that combines the sweetness of honey with the tanginess of lime juice, creating a perfect balance of flavors. The pork fillets are marinated in an aromatic blend of spices and soy sauce, which infuses them with flavor before roasting until golden brown. This dish is not only delicious but also healthy as it contains lean protein from the pork fillet and fresh ingredients like garlic, ginger, chili flakes and lime juice. Additionally, this recipe can be easily adapted to suit individual tastes by adjusting the amount of spice or sweetness according to preference.
Ingredients:
- 2 pork fillets
- 3 garlic cloves, crushed
- 1 thumb-sized piece of ginger, peeled and grated
- 1 tsp chili flakes (or more to taste)
- 2 tbsp clear honey
- 4 tbsp soy sauce
- Juice of one lime
Instructions:
- Preheat your oven to fan/gas mark 6 or equivalent.
- Mix together the garlic, ginger, chili flakes, honey, soy sauce and lime juice in a bowl.
- Place the pork fillets in a roasting tin and pour over the marinade mixture.
- Turn the pork fillets over several times until they are coated with marinade on all sides.
- Roast in the preheated oven for approximately twenty-five minutes or until the pork is cooked through and golden brown on the outside.
- Remove from the oven and allow to rest for a few minutes before slicing into medallions.
- Serve with steamed rice or noodles, garnished with fresh herbs like coriander or sliced scallions if desired.
Quick Facts Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Difficulty: Easy
- Cuisine: Asian
- Category: Main Dish, Dinner
- Yield: Serves 4
Equipment Needed:
- Roasting tin
- Mixing bowl
- Grater (for ginger)
- Juicer (for lime juice)
Serving Suggestions:
This dish can be served with steamed rice or noodles and garnished with fresh herbs like coriander or sliced scallions.
Expert Tips & Tricks:
- For best results, marinate the pork fillets overnight in the refrigerator.
- If you prefer a spicier dish, increase the amount of chili flakes to your liking.
- Make sure to let the pork rest before slicing it into medallions to ensure it stays juicy and tender.
Nutrition Information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 16g
- Protein: 35g
Presentation:
To present this dish, arrange the sliced pork fillets on a plate alongside steamed rice or noodles. Drizzle any remaining marinade over the top of the pork and garnish with fresh herbs like coriander or sliced scallions for an added pop of color.
Variations and substitutions:
Variations:
- Instead of pork fillets, you can use chicken breast or thighs.
- Add vegetables like broccoli, bell peppers or carrots to the roasting tin with the pork fillets to make it a one-pot meal.
- Use different types of sweeteners such as maple syrup or brown sugar instead of honey.
Substitutions:
- If you don’t have fresh ginger on hand, you can substitute with ground ginger powder.
- Soy sauce can be replaced with tamari sauce for a gluten-free option.
- Lime juice can be substituted with lemon juice if needed.
Recommendations and notices:
- When marinating the pork fillets, make sure to cover them completely with the marinade to ensure maximum flavor.
- To prevent overcooking or undercooking, use a meat thermometer to check the internal temperature of the pork. The recommended temperature is 145°F (63°C).
- If you’re short on time, you can reduce the marinating time by at least an hour but keep in mind that this will affect the overall flavor of the dish.
- Adjust seasoning according to your taste preference. Add more chili flakes if you prefer spicier food or adjust sweetness levels based on personal preferences.
- It’s important to let the pork rest before slicing it into medallions so that it retains its juices and stays tender.
FAQ
Yes, you can use pork tenderloin instead of pork fillets. Just adjust the cooking time accordingly as it may take longer to cook than the thinner fillets.
If you don’t have fish sauce on hand or prefer not to use it, soy sauce is a good substitute.
Yes, you can marinate the pork ahead of time and store it in an airtight container in the refrigerator until ready to roast. You can also slice the cooked meat into medallions and reheat them before serving.
The best way to ensure that the pork is cooked through is by using a meat thermometer. Insert it into the thickest part of the fillet and make sure it reaches an internal temperature of 145°F (63°C). If you don’t have a meat thermometer, you can also check for doneness by slicing into the thickest part of the fillet – if there’s no pink left in the center, then it’s done.
Yes, you can add any vegetables that you like or have on hand. Just make sure they’re cut into small enough pieces so that they cook evenly with the pork fillets.
Mary Berry recommends marinating for at least 2 hours but ideally overnight to allow the flavors to fully infuse into the pork. However, if you’re short on time, you can marinate for at least an hour and still get good results.
