- Meat and poultry
- Cuts of pork
- Pork fillet
A delicious and easy marinade for pork. Serve with stir-fried vegetables and rice.
77 people made this
- 1.25kg (3 lb) whole pork fillets, trimmed
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sherry
- 1 tablespoon black bean sauce
- 1 1/2 teaspoons minced root ginger
- 1 1/2 teaspoons dark brown soft sugar
- 1 clove garlic
- 1/2 teaspoon sesame oil
- 1 pinch Chinese five spice powder
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Place pork fillets in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
- Preheat oven to 190 C / Gas mark 5. Remove fillets from refrigerator while the oven preheats.
- Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
Reviews & ratingsAverage global rating:(103)
Reviews in English (86)
I had to adapt slightly due to the ingredients I had, ie Sharwoods yellow bean and chilli sauce instead of Black bean sauce,and Hoisin and spring onion sauce instead of plain hoisin sauce, and I added 1 tsp 5 spice powder not a pinch, but it was absolutely delicious.I used these quantities for 1lb fillet not 3, but there probably would just have been enough without basting for 3. Will definitely use again.-10 Jul 2011
Delicious, went down very well when served for friends. Just need to watch that it doesn't stay in the oven too long to ensure it is moist and juicy.-17 Jun 2017
Too bad I can't give a 5+ rating!!!!!Will use this marinade for other meats or even stir fries as it has all the 'asian/chinese' tastes I'd usually be looking for.Might have used more ginger than called for (I love ginger!), so that flavor really stood out, but without being overpowering.Also, marinating for just over 24 hrs was, for me, a big plus. Yummy, yummy, yum!-18 Apr 2006