HOISIN PORK WITH RIBBON SALAD

Preparation Method :

• Slice the pork fillet into 2 pieces and place in a shallow dish. Pour over the hoisin sauce, cover and leave to marinate at room temperature for 1 hour.
• Preheat the oven to 190°C/375° F/ Gas Mark 5. Place the pork fillet on a wire rack set over a roasting tin half filled with water.
• Roast for 40 minutes until the pork is cooked through and lightly charred in places. Cool for 10 minutes.
• Use a potato peeler to peel the carrots and cucumber into thin ribbons. Place in a bowl and toss together with the spring onions and radishes.
• Heat a non-stick frying pan and add the sesame seeds. Cook over a medium heat for 5 minutes until lightly toasted.
• Add to the salad. To make the dressing, put the sesame oil and vinegar into a small screw-top jar and shake until well blended. Pour half over the salad and toss well to mix,
• Slice the pork fillet and arrange on individual serving plates with the ribbon salad on the side. Drizzle the rest of the dressing over the pork and serve immediately.