Prep 15 mins
Cook 45 mins
I got this recipe from a Thai step-by-step cookbook
- 2 (9 1/2 ounce) pork fillets
- 2 tablespoons dark soy sauce
- 2 tablespoons clear honey
- 2 garlic cloves, crushed
- 1 tablespoon sesame seeds
- 1 onion, sliced thinly in rings
- 1 tablespoon seasoned plain flour
- sunflower oil, to fry
- Trim fat from pork fillets and place them in a wide non-metallic dish.
- Mix together the soy sauce, honey, garlic.
- Spread this mixture over pork fillets, turning the meat to coat it evenly on both sides.
- Lift the pork fillets into a roasting tin or a shallow ovenproof dish. Sprinkle the sesame seeds evenly over the meat.
- Roast the pork in an oven preheated at 400°F for about 20 minutes, spooning juice over fillets from time to time. Cover loosely with foil to prevent over-browning, and roast for 15 minutes more until meat is cooked thoroughly.
- Meanwhile, dip the onion slices in the flour, and shake off excess. Heat the oil and fry the onion rings until golden and crisp, turning occasionally. Serve the pork in slices with the fried onions on a bed of crisp salad.
We loved the sauce/glaze for this but did find there was quite a lot of sauce and unfortunately the pork stewed slightly in the sauce and toughened up. I would recommend marinating the pork for 30 minutes and then cooking on a rack - basting with the glaze as needed. I reduced the leftover sauce on the stove and drizzled it over our rice. A definite keeper that I will make again.
We love Thai so no surprise that we enjoyed this recipe - the lovely glazed pork presented well and tasted great. It's one I will be making again for sure. Made in memory of Nora's Ed.
We enjoyed this thank you. Russ made a half recipe for the two of us and he followed Jewelies suggestion of marinating the pork, cooking it seperate to the sauce, then reducing that to spoon over. Our pork fillets were cooked to perfection in 30 minutes, so we didn't bother with covering them and cooking for 15 minutes more.