Braised pork fillet

The rich flavours of China transform pork fillet into a mouthwatering Asian feast.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
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Braised pork fillet
  • 1/4 cup light soy sauce
  • 1/4 cup caster sugar
  • 4 cloves garlic, crushed
  • 4 centimetre ppiece of ginger, peeled, julienned
  • 2 green onions, finely chopped
  • 2 tablespoon shaoxing wine (see notes))
  • 2 tablespoon black vinegar (see notes))
  • 2 teaspoon sesame oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon five spice powder
  • 1/2 teaspoon chilli oil
  • 350 gram pork fillet
  • 1 tablespoon peanut oil
  • 1 cup chicken stock
  • steamed rice, asian greens, to serve


Braised pork fillet
  • 1
    In a bowl, combine soy, sugar, garlic, ginger, onion, wine, vinegar, sesame oil, spices and chilli oil. Add pork, turning to coat. Cover and chill for 30 minutes.
  • 2
    Heat oil in a large wok on high. Remove pork from marinade, draining well. Reserve marinade for sauce. Sear pork for 5 minutes, turning, until browned on all sides.
  • 3
    Return reserved marinade to wok with stock. Reduce heat to low. Simmer, partially covered, for 20-25 minutes, until pork is cooked.
  • 4
    Remove pork from sauce and slice. Serve with sauce, rice and greens.


Shaoxing wine is a Chinese rice wine that is available from specialty Asian food stores. If unavailable, you can use sherry instead. Black vinegar is a rich Chinese vinegar that is available from specialty Asian food stores. Balsamic vinegar can be used instead.

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