Mary Berry Sticky Pork

This delicious sticky pork recipe by Mary Berry is quick and simple, making it perfect for a weeknight dinner. The tender pork fillet is marinated in a flavorful mix of ginger, soy sauce, and honey, and then roasted to golden perfection. Serve with rice or noodles for a satisfying and tasty meal!

Ingredients Needed

• 1 large pork fillet (600g/1lb 6oz)
• 4 spring onions, finely shredded into long, thin strips
• 1 red chilli, deseeded and thinly sliced
• 2 tbsp chopped coriander

For the marinade:

• 4cm (1½in) fresh root ginger, peeled and grated
• 2 garlic cloves, crushed
• 4 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 3 tbsp honey

How To Make Sticky Pork

1. Make the Marinade: Measure all the marinade ingredients into a dish and mix well.
2. Prepare the Pork: Trim any sinew from the pork fillet and discard. Sit the fillet in the marinade, season with salt and black pepper, and turn to coat the fillet until fully covered. Leave it to marinate for a few hours in the fridge.
3. Preheat the Oven: Preheat the oven to 220°C/200°C fan/Gas 7 (425°F/400°F fan). Line a small roasting tin with non-stick baking paper.
4. Roast the Fillet: Remove the fillet from the marinade (reserve the marinade) and place it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through.
5. Rest the Pork: Once cooked, remove the fillet from the roasting tin and set aside on a board to rest. Cover it with foil and leave for 5 minutes before carving.
6. Simmer the Marinade: Place the reserved marinade in a small saucepan and heat over medium heat. Bring it to a simmer, stirring occasionally.
7. Serve: Carve the pork into slices and arrange on a platter. Pour the hot marinade over the pork and scatter with the spring onions, red chilli, and coriander. Serve with rice or noodles.

Recipe Tips

• Marinate for Longer: For the best flavor, marinate the pork fillet for at least 2-3 hours, or even overnight if possible. This helps the pork absorb the marinade and become more tender.
• Don’t Overcook the Pork: Check the pork at 25 minutes to avoid overcooking. The fillet should be golden brown on the outside but still juicy inside.
• Save the Marinade: Always reserve some marinade before adding it to the pork. This ensures you can cook it and pour it over the pork for extra flavor.
• Rest the Meat: Let the pork rest under foil for 5 minutes after roasting. This allows the juices to redistribute, keeping the meat moist when you carve it.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover sticky pork cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: If you want to freeze the sticky pork, allow it to cool to room temperature first. Store it in an airtight container or freezer bag for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheat: Reheat the pork in a pan over medium heat for 5–7 minutes, adding a little of the reserved marinade to keep it moist. Stir occasionally until heated through.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 493
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 62mg
• Sodium: 883mg
• Potassium: 627mg
• Total Carbohydrate: 54g
• Dietary Fiber: 4g
• Sugars: 40g
• Protein: 25g

Try More Mary Berry Recipes:

• Mary Berry Shortcrust Pastry Recipe
• Mary Berry Chicken Tray Bake
• Mary Berry Cauliflower Cheese
• Mary Berry Bread And Butter Pudding