Asian Pork Loin with Ginger and Shoyu
Ingredients
- 500-600g pork fillets (if using loin cuts, keep the fat on so it doesn’t turn out so dry)
- 1/4 cup shoyu-style soy sauce
- 2 tbsp honey
- 4 garlic cloves, chopped
- 2 tbsp fresh ginger, grated
- 2 tbsp sesame oil
- Black pepper
- No salt needed, as the shoyu will season it enough
When I started making this recipe, I found it as Korean-style Pork Pieces, but after chatting with a friend from South Korea, she told me there was nothing Korean about this dish at all (laughs), so let’s call it Asian!
This is the type of pork fillet I find around here; you can also buy a loin and slice it.
- Preheat the oven to 190-200C degrees
- In an ovenproof dish or baking tray, arrange all the ingredients and the pork fillets, marinating the pieces in the prepared mixture on both sides
- Bake covered with foil for 40 minutes
- After the 40 minutes, remove the foil, turn the fillets over and leave for a further 15-20 minutes until they start to brown and the liquid in the dish reduces
In the photo it was served with potatoes cooked al dente and then sautéed in olive oil and butter.
