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.
3 people made this
Ingredients
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
Method
Prep:20min ›
Cook:45min ›
Extra time:1hr marinating ›
Ready in:2hr5min
- 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)
- 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.
- 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.
- 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.
- 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.
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