Sticky soy and ginger pork recipe
 Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too – make sure you heat it well before pouring over the cooked pork. 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, crushed 4 tbsp soy sauce 2 tbsp sweet chilli sauce 3 tbsp runny honey 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, crushed 4 tbsp soy sauce 2 tbsp sweet chilli sauce 3 tbsp runny honey 1 large pork fillet (about 600g/1lb 6oz), fully trimmed4 spring onions, finely shredded into long, thin strips 1 red chilli, seeds removed and thinly sliced 2 tbsp chopped fresh coriandersalt and freshly ground black pepperfreshly steamed rice or cooked noodles, to serve 1 large pork fillet (about 600g/1lb 6oz), fully trimmed 4 spring onions, finely shredded into long, thin strips 1 red chilli, seeds removed and thinly sliced 2 tbsp chopped fresh coriander salt and freshly ground black pepper freshly steamed rice or cooked noodles, to serve Method To make the marinade, place all of the ingredients in a bowl and mix well.Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge.Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper.Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. To make the marinade, place all of the ingredients in a bowl and mix well. To make the marinade, place all of the ingredients in a bowl and mix well. Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge. Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. Recipe tips This can be marinated up to 8 hours ahead. If serving cold, it can be roasted up to 4 hours ahead. The raw marinated pork freezes well.