Pork and squid may seem an unlikely combination, but Martin Wishart's marinated pork recipe shows how brilliant this common pairing in Asian cooking. Both are mild flavours that marry well together, provide textural contrast and harmonise with the recipe's other more pungent ingredients. This Oriental pork features in our Chinese New Year collection, with recipes inspired by the flavours of the Far East 

For the marinade, put the garlic, rice wine, hoi sin sauce, ketchup, soy sauce, honey, sugar, five-spice powder and ginger in a bowl and whisk until the sugar has dissolved
Season the pork lightly with salt, put it in a small dish or container, cover with the marinade then refrigerate for two and a half hours
Set the oven to 200˚C/Gas mark 6. Lift the pork out of the marinade and fry in the vegetable oil until lightly coloured
Place on a wire rack set over a tray filled with boiling water and cook it in the oven for 30-45 minutes, brushing every 10 minutes with the marinade. Remove it from the oven and keep warm
To make the broth, halve the squid tubes lengthways, lay them out flat and score them on one side in a criss-cross pattern, taking care not to cut all the way through the flesh
Cut the ginger into batons 2mm thick and about 2cm long, cut the pak choi into 2cm pieces and slice the chilli into 2mm rings
Remove the stalks from the shitake mushrooms and slice them finely
Season the squid with salt. Heat 1 tbsp of the vegetable oil in a wok until very hot and fry half the squid, cut side down, for 30 seconds. Add half the ginger to the wok and cook for a further minute
Using a slotted spoon, lift the squid out of the wok and put it in a bowl. Repeat the process with the remaining squid and ginger
Add the remaining oil to the wok and stir-fry the pak choi and mushrooms for 30 seconds. Add the chilli and garlic and cook for a further minute, then add chicken stock, fish sauce and soy sauce
Add the noodles, beansprouts, squid and ginger and cook for a further two minutes, then take the wok off the heat and throw in the herbs. Adjust the seasoning with lime and salt
Divide the broth between four warm bowls, carve the pork fillet and arrange it on top
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Wine Matching

Find out why we suggest matching this Marinated pork recipe with an aromatic white wine, a full-bodied and ripe white wine, or a medium and round red wine


Marinade for Oriental pork

Squid and broth

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Martin Wishart's marinated pork recipe features a flavourful spiced broth that combines beautifully with the pork and squid.

Marinated pork recipe Tweaks

What's this?
If you have some people who are vegetarian or non-pork-eating you're cooking for, the broth from the vegetarian ingredients is still very tasty. Remember to leave out the chicken stock and fish sauce, using a vegetable stock and putting a little sesame oil into the stir fry to add some extra flavour works well
7 September 2012

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