Ginger Pork Fillets with a Ginger Apple Sauce
1 kg pork fillets
100 grams caster sugar
500 grams apples, peeled and sliced
1 tablespoon sherry
a pinch of ground ginger
salt and freshly ground black pepper
3 tablepsoons clear honey
2 tablespoons white wine vinegar
1 tablespoon soy sauce
2 tablespoons grated fresh root ginger
Chinese egg noodles
1.To make the marinade, mix the honey in a bowl with the white
wine vinegar, soy sauce and grated fresh ginger. Stir well .
2.Slice the pork fillets diagonally, add to the marinade, turn to
coat, cover and refrigerate for at least 4 hours or overnight.
3.Put 2 tablespoons cold water and half the caster sugar into a
saucepan and cook, stirring, over a low heat until the sugar is
4.Add apple, sherry, ground ginger, salt and pepper, then cover
and stew gently until just tender. Transfer the sliced pork to a
roasting tin and add 2 tablespoons cold water.
5.Roast in a preheated oven at 200'C for 15-20 minutes until just
tender, then transfer to a heated serving dish together with the
6.Blanch the Chinese egg noodles in boiling water for 1 minutes
or according to the packet instructions, then drain, toss in a
little sesame oil, and serve with the pork and apple.