Roasted five spice pork with egg fried Quinoa
Delicious spiced pork and a brilliant and tasty way to try quinoa.
By Sophie Michell, our Wellbeing Chef
Suitable for dairy-free
For the marinade
- 2 tsp five spice
- 1 tbsp. of soy sauce
- 1 tbsp. honey
- ½ sesame oil
- 1 medium sized pork fillet (sinew trimmed off and cut in half)
For the egg fried quinoa
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Red & White Quinoa
- 1 tsp sesame oil
- 1 tsp coconut oil
- 2 cloves garlic
- 1” piece of fresh ginger, cut into small batons
- 2 spring onions
- ½ red pepper, diced
- 4 baby sweetcorn, sliced
- 1 pak choi, cut finely
- 1 tbsp. soy sauce
- 2 medium eggs
1.Firstly, marinade the pork, mix all the ingredients together, then place in a shallow baking tray, then add the pork, turn a few times to coat. Clingfilm over and marinate for as long as possible and at least for 30 mins. When you are ready, pre-heat the oven to 200C. Pop in the pork and cook for about 10/15 minutes, depending on thickness. I like to blast the grill on high for a few minutes at the end to get a good colour too.
2.Then prep the veggies for the fried quinoa, keep them all separate and then start the cooking process. Add the oil, then the garlic, ginger, baby sweetcorn and peppers. The fry for about 2 minutes, then add the spring onions and pak choi and cook for 2 more minutes. Finally add the quinoa and soy sauce. Fry for 5 mins until warmed throughout, then season. Whisk the eggs up in a little bowl, then pull apart a space in the pan, drop in the eggs, then continue moving to cook through, like scrambled eggs.
3.Then mix it all throughout the quinoa mix, check seasoning and then pile up on the plate, along with some sliced pork fillet. I like to serve this with chili sauce on the side.
How'd you get on?
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