Pork and scallops are a classic combination. Served with a sweet and spicy sauce this dish is one of my favourites.
Ingredients: Serves 2
1 pork fillet trimmed.
6g grated ginger.
6 dessert spoons of honey.
6 dessert spoons of red wine vinegar.
6 dessert spoons of light soy sauce.
2 dessert spoons of dark soy sauce.
4 dessert spoons of olive oil or veg’ oil
1 red chilli sliced including seeds. Use 2 chillies if you like it hot.
Juice of 1 lemon.
1 tsp five spice.
1/2 tsp ground black pepper.
100ml fresh apple juice.
4 fresh scallops with roe. Removed from shells and cleaned.
6 spring onions – trimmed.
10-14 Shiitake mushrooms.
Drizzle of olive oil for cooking.
100g Dried rice noodles.
Stir-fry Vegetables: Anything you like but I use:
4 florets of cauliflower sliced.
12 sugar-snap peas.
2 spring onions sliced.
1/2 chilli sliced.
1/4 of Chinese lettuce sliced/chiffonade.
2 dessert spoons olive oil or veg’ oil.
1 dessert spoon of light Soy sauce.
Marinating the pork:
Firstly, place all marinade ingredients into a bowl and mix together.
Cut the pork fillet in half and add to the marinade.
Leave the pork to marinate for two hours or over night.
Cooking the pork:
Once the pork fillet has marinated remove from the marinade. Keep the marinade to one side for the sauce.
Drizzle the pork with olive oil, or veg’ oil, and seal in a hot frying pan.
Place the sealed pork in a preheated oven for 20 minutes – gas 7 or 220°C/425°F
When cooked, remove from oven and leave to rest for 10 minutes.
On a griddle pan lightly brown the spring onions in a little olive oil. Set aside and keep warm
Lightly fry the mushrooms in a little olive oil. Set aside and keep warm.
Fry the scallops and roe in olive oil for two minutes on each side. Set aside and keep warm.
Cover your rice noodles with boiling water and leave for 10-12 minutes until softened. Drain, rinse in cold water and set aside.
In a wok heat up the oil.
Add cauliflower, spring onion and chilli and fry for 1 minute.
Add half a cup of water and continue to cook for a further minute.
Add the sugar-snap peas and cook for 1 minute.
Add the Chinese lettuce and soy sauce and cook for 1 minute.
Put your saved marinade into a frying pan and heat on a medium heat until reduced by half. This will create a sweet and spicy sauce.
Re-heat your noodles and serve with slices of your cooked pork, your cooked garnish and stir-fry vegetables.