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22 September 2014,18:52 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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.


  • 500 grams pork fillet
  • 5 tablespoon hoisin sauce
  • 250 grams carrots
  • 1 cucumber
  • 5 spring onions, finely shredded
  • 5 radishes, very thinly sliced
  • 4 tablespoon sesame seeds


  • 4 tablespoon toasted sesame oil
  • 4 tablespoon rice vinegar

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