Malaysian BBQ Pork
(Ahjus röstitud malaisiapärane seafilee)
Serves 4



500 gram of pork fillet, trimmed of all fat

For the marinade:
1 Tbsp honey
150 ml dark soy sauce (I used Kikkoman)
50 ml medium-dry sherry
150 ml stock (I used Marigold Swiss vegetable stock powder)
1 Tbsp sweet chilli sauce
1 cm piece of fresh ginger, finely sliced
1 shallot onion, finely chopped
1 lemongrass (outer layers removed), finely chopped

Mix all the marinade ingredients in a small saucepan. Bring to the boil and simmer on low heat for 15 minutes. Let cool.
Put the pork fillet in a shallow dish, cover with marinade and chill in the fridge for at least 2 hours, preferably overnight. Turn the meat every now and then to ensure even flavouring.
Take the pork fillet out of the marinade, reserving the marinade.
Place the meat on a rack over a roasting tin, and pour about 1 cm boiling water into the tin to keep the moisture.
(Note the inventive use of Christmas cookie cutters in the absence of roasting rack in my kitchen).
Put the roasting tin into the oven, and roast in the middle of a 200°C oven for about 30-40 minutes, basting with marinade half way through.
Meanwhile, strain the marinade into a small saucepan, bring the liquid to the boil and simmer for about 15 minutes, until the marinade has reduced by about 1/3.
Serve the sliced pork (either hot or cold) on a bed of slightly steamed bok choy, spinach or sprouting broccoli. Drizzle some reduced marinade on top.