Hoisin-Marinated Pork in Squid Broth

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.

Ingredients

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Marinade pork fillet

2 garlic cloves, peeled and minced
2 tbsp of rice wine
2 tbsp of hoisin sauce
2 tbsp of tomato ketchup
2 tbsp of soy sauce
1 tbsp of honey
2g of Demerara sugar
1/2 tsp Chinese five-spice powder
1 tsp ginger, peeled and grated
1 pork fillet, weighing 600g, trimmed
1 tbsp of vegetable oil
salt

Squid and broth

400g of squid tubes, cleaned
80g of root ginger
1 red chilli
2 pak choi, washed
200g of shiitake mushrooms
2 tbsp of vegetable oil
1 garlic clove, peeled and minced
1000ml of chicken stock
3 tbsp of fish sauce
100ml of soy sauce
250g of noodles, cooked
100g of beansprouts
20 young mint leaves, stalks removed
20 coriander leaves, stalks removed
2 limes, juiced
salt

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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

2 garlic cloves
2 tbsp of rice wine
2 tbsp of hoisin sauce
2 tbsp of tomato ketchup
2 tbsp of soy sauce
1 tbsp of honey
2g of Demerara sugar
1/2 tsp Chinese five-spice powder
1 tsp ginger

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

1 pork fillet
salt

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

400g of squid tubes

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

200g of shiitake mushrooms

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

1 garlic clove
1000ml of chicken stock
3 tbsp of fish sauce
100ml of soy sauce
1 tbsp of vegetable oil

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

250g of noodles
100g of beansprouts
20 young mint leaves
20 coriander leaves
2 limes
salt

Divide the broth between four warm bowls, carve the pork fillet and arrange it on top

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Martin Wishart

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

Hoisin and ginger-marinated pork with fragrant squid broth

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