Sticky hoisin pork fillet with sesame greens & noodles
- Preparation and cooking time
- Serves 4
- 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.