Pork fillet in cinnamon and soy sauce

    2 hours 5 min

    Pork fillet cut into medallions marinated in soy sauce with fried aromatics in a thick cinnamony sauce. Serve with vegetables or rice on the side for a complete meal.


    7 people made this

    Serves: 4 

    • 500g pork fillet, cut into 5cm (2 in) medallions
    • 3 tablespoons soy sauce
    • 2 teaspoons garlic powder
    • 1 to 2 teaspoons olive oil
    • small red onion, sliced in half moon
    • 1-2 chillies, diced with seeds
    • 6 cloves garlic, minced
    • 1 (3cm) piece fresh root ginger, grated
    • 2 teaspoons ground cinnamon
    • 1 tablespoon cornflour
    • 400ml chicken stock

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr marinating  ›  Ready in:2hr5min 

    1. Marinate the chopped pork fillet in the soy sauce and garlic. Set aside for 15 minutes to 1 hour depending on how long you have. (longer=better)
    2. Heat a small amount of olive oil in a pan and add the onions, chilli, garlic, ginger and cinnamon. Fry until soft then transfer to a small plate.
    3. Brown the medallions in the same pan taking care not to flip more than once (they should not be on heat longer than 3 minutes). Transfer them to another plate.
    4. Add the cornflour to the pan and mix it with the meat juices and add in 50 to 100ml of the chicken stock so you get the cornflour to a nice thick consistency.
    5. Add in the onion mix and the pork and let the mix bubble/boil for 30 seconds so that the sauce gets thick. Add in the rest of the stock and let simmer on low heat for roughly 30 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)