Saturday, 17 May 2014

Sticky honey and soy pork

Sweet and sticky are the two words that best describe this dish, one that was borne out of not having a lot of ingredients available to me one day. I've never been a fan of pork, unless it's in bacon or ham form, and my heart fell when the housemate brought some home one evening expecting me to do something amazing with it. I came up with this and, suffice to say, it was awesome. 

Trust me when I say that the woman in your life, or the one you want in your life, will not be able to resist you once you've put this in front of her. It's the sort of meal that leaves her eyes rolling in pleasure and emitting sounds that will have the neighbours wondering what the hell you're doing to her.

How it's done

I like to serve this with a sweet potato mash so if you want to do that then the first thing you've got to do is get them peeled and cut into small cubes. Get them in a pan with some salt and boil for around 15 minutes or until mashable. 

You can use whatever sort of pork you like (just adjust the cooking time to suit) but for this I like to use a nice slab of boneless loin. A medium thickness pork loin will take about 10 minutes to do so make sure you get your timings right. I also added some broccoli here but enough of the hand holding, make your own fucking decision about what you have with it. For two people you need:
  • 2 boneless loins
  • Some olive oil
  • Soy sauce
  • Honey
  • Chilli powder 
  • A clove of garlic
Season both sides of the pork with salt and pepper and then add to a frying pan that is already hot and contains lug of olive oil. Depending on the thickness of your loin (that was a difficult phrase to type) you'd want to cook this for about 4-5 minutes on the first side. Crush in the garlic clove when the first side of pork has about a minute left and then turn the loins over. 

At this point throw in equal measures of the honey and soy (probably around 3 tablespoons of each depending on how much sauce you want - believe me it's so good that you'll want a decent amount). Sprinkle over a pinch of chilli powder and move the loins around in the pan to combine the sauce ingredients, then leave it bubbling away for 5-6 minutes. 

The sauce will start to bubble up and the smell will be immense. As it starts to caramelise, just turn the loins over so each side is nicely coated. At this point you can leave the pork for a minute to make your mash. I love to finely chop up some fresh rosemary and add it to the sweet potato before mashing, along with a knob of butter. Perfect. 

Get the loins out of the pan and onto the plate before drizzling over the remaining sauce and there you have it, a dish that will have her begging for more both in the kitchen and upstairs. Unless you live in a bungalow which, if you do, you need more help than my recipes can give my friend...

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