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Sticky hoisin pork fillet with sesame greens & noodles

 


Method 1

Ingredients

4 tbsp hoisin sauce

plus extra to serve

1 pork fillet

(about 400g), fat and sinew trimmed

4 egg noodle

nests

3 tsp sesame oil

300g kale

spring greens or swiss chard, chopped

100g spring onions

sliced

200g frozen podded edamame

beans or peas, defrosted

1 tbsp sesame seeds

2 tsp low-salt soy sauce

1 tbsp rice vinegar

step 1

Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.

step 2

Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.

step 3

Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.

Method 2

🧺 Ingredients (serves 4)

For the pork:

500–600g pork fillet (tenderloin), trimmed

2 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp honey (or brown sugar)

1 tbsp rice vinegar (or lime juice)

2 tsp sesame oil

1 clove garlic, crushed

1 tsp fresh ginger, grated

1 small red chilli, finely chopped (optional)

For the sesame greens:

200g tenderstem broccoli, pak choi, or a mix of Asian greens

1 tsp sesame oil

1 tsp soy sauce

1 tsp toasted sesame seeds

Squeeze of lime or lemon juice

For the noodles:

250g egg noodles, rice noodles, or soba noodles

1 tsp vegetable oil

1 tsp soy sauce

1 tsp hoisin sauce

½ tsp sesame oil

To serve:

Extra sesame seeds

Fresh spring onions, thinly sliced

Extra chilli slices or coriander, if desired

👩‍🍳 Method

1. Marinate the pork:

In a small bowl, mix hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chilli.

Place pork fillet in a shallow dish or zip bag and coat with the marinade.

Leave to marinate for at least 30 minutes (or up to 4 hours in the fridge).

2. Cook the pork:

Preheat oven to 200°C (180°C fan) / 400°F.

Heat a drizzle of oil in a large ovenproof frying pan or skillet over medium-high heat.

Sear the pork on all sides until golden (about 2–3 minutes per side).

Pour over any leftover marinade, then transfer the pan to the oven.

Roast for 12–15 minutes, until cooked through but still juicy (internal temp ~63°C / 145°F).

Remove and rest for 5 minutes before slicing.

3. Cook the noodles:

Cook noodles according to packet instructions, drain, and toss with soy sauce, hoisin, vegetable oil, and sesame oil. Keep warm.

4. Stir-fry the greens:

In a wok or large frying pan, heat sesame oil over medium-high heat.

Add the greens and a splash of water or soy sauce, stir-frying for 2–3 minutes until just tender.

Finish with sesame seeds and a squeeze of lime or lemon juice.

5. Assemble:

Slice the rested pork and drizzle over any sticky pan juices.

Serve over the noodles with sesame greens on the side.

Garnish with spring onions, extra sesame seeds, and chilli slices.

🌶️ Tips & Variations

For extra stickiness, brush the pork with a little more hoisin + honey halfway through roasting.

Swap pork fillet for chicken breast or tofu if you prefer.

Add mangetout or edamame for more greens.



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