This recipe came from Good food magazine Feb 2008 issue and was the reader of the month recipe. It can also be used for chicken. I apologise for the lack of pictures we ate it before I had a chance to take any!!

4 Pork loins left whole

Bunch of spring onions thinly sliced

 

For the marinade

2 Tbsp rice wine ( I bought Rice vinegar from the oriental section in morrisons and it worked well )

6 Tbsp Dark soy sauce

2 Garlic cloves crushed

4 Tsp brown sugar any type

 

1) Put the marinade ingredients in a large freezer bag , add the pork and shake to coat. Leave to marinate for at least 1 hour or 24 hours at the most. Heat the grill to medium and put the loins on the grill pan. Cook until sticky and glazed, turning over after 4 mins, spooning a little more of the marinade over every now and then. While the meat rests put the remaining marinade into a small pan and boil for a few secs until sticky.

2) Slice the pork spoon over the reduced marinade and sprinkle with the spring onions to serve.

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