Quick & Easy

Sticky pork with kumara

Sticky pork fillet basted with char siu sauce and served with crispy roast kumara makes a bright and tasty mid-week dinner. Best served with steamed rice to soak up the delicious juices.
Sticky pork with kumara



1.Preheat oven to hot (220°C).
2.Peel the kumara, then slice into 2cm rounds. Place the kumara, oil and salt and pepper in a large shallow baking dish; toss gently. Roast for 20 minutes, turning once.
3.Combine the char siu, honey and ginger in a small bowl. Place the pork fillets on a wire rack in the centre of a separate baking dish. Brush pork all over with the sauce mixture; add water to dish. Roast the pork and kumara for 20 minutes, brushing pork with the pan juices twice during cooking. Remove pork from the dish. Brush pork with pan juices; cover with foil to keep warm; stand for 5 minutes before serving.
4.Place the pork baking dish on the stove; add the stock, bring to the boil, then strain.
5.Serve the pork and kumara with pan juices and garlic chives.

This recipe is best made close to serving.


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