Hoisin and ginger-marinated pork with fragrant squid broth

  • medium
  • 4
  • 2 hours 45 minutes
Not yet rated

Pork and squid may seem an unlikely combination, but Martin Wishart's marinated pork recipe showcases the beauty of the pairing. A marinade of hoisin, soy, five spice and ginger coats tender pork fillet, before serving with an aromatic broth of noodles, mushrooms, pak choi and squid.

First published in 2015




Marinade pork fillet

Squid and broth


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
  • 1 tbsp of vegetable oil
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
  • salt
  • 1 tbsp of vegetable oil
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
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

Get in touch

Please sign in or register to send a comment to Great British Chefs.