works well with cuts of pork that require longer cooking.
6 large pork fillets (or similar)
2 tbsp seedless jam (apricot, raspberry, strawberry or plum)
2 tbsp tomato purée
2 tbsp soy sauce
2 tbsp water
2 tsp mustard
2 tsp vinegar
Method
1. Wrap the pork in a parcel of foil inside a large ovenproof dish and
bake in a low oven, Gas Mark 2–3 (160–170ºC) for about an hour.
2. Meanwhile, put the rest of the ingredients in a small bowl or
measuring jug and mix together with a fork to make the sweet
and sour sauce.
3. Remove the foil and place the pieces of pork side by side in the
dish, coat well with the sauce and turn the oven up to Gas
Mark 5 (190ºC).
4. Cook for about 20 minutes, turning once.
5. Serve with mashed or small roast potatoes and mixed vegetables.
Tip
King Edwards make perfect roast potatoes: parboil the
potatoes and let them simmer for about five minutes, then
strain the water off and bash the potatoes up a bit by
giving them two or three good shakes in the saucepan
with the lid on. When you put the potatoes into very hot
oil or lard the soft outside absorbs some of the fat; that’s
what makes them lovely and crisp.
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