Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients:

• 1 Pork Fillet
• 150ml Honey Soy Sauce (Ayam)
• 1 Tbsp Miso Paste
• 1 ½ Tbsp Sweet Chilli Sauce
• 500g Cup Mushrooms
• 1 Bunch Shallots
• 2 Bunch Baby Buk Choy Shanghai
• 1 Packet 500g Udon Noodles fresh
• 2 Tbsp Furikake Seasoning
• Cooking oil

METHOD  

1. Preheat the oven to 200°C.

2. Pat dry the pork fillet and cut it across in half.

3. Place the miso paste, the sweet chilli sauce and the soy honey sauce into a large bowl and mix to combined.

4. Place the pork fillet and marinate.

5. Cut the mushrooms into quarters and set aside. Wash and cut the shallots into 3cm batons. Set aside.

6. Bring a large pot with salted water to the boil.

7. Bring a large frying pan to medium high heat, drizzle with cooking oil and once hot add the pork fillet reserving the marinade sauce for later use. Sear for 1-2 mins on each side until golden brown all around.

8. Place on a baking tray lined with baking paper and brush with some more of the marinade sauce.

9. Place into the oven and cook for approx. 20 mins until fully cooked. Remove from oven and rest for 10mins before slicing.

10. Cut the Buk Choy in half and bring a frying pan to high heat. Drizzle with cooking oil an

11. Meanwhile, bring a frying pan to high heat, drizzle with cooking oil and cook the mushrooms for 5mins until golden brown. Add the shallots and cook for further 2mins, add the remaining marinade, ¼ cup of water and bring to the boil.

12. Cook the Udon noodles in the boiling water as recommended time in the packet instructions, drain and add to the pan with the sauce. Toss well and keep warm.

13. Once the pork has rest, slice it across into 1cm thick slices.

14. Serve with Udon noodles and Buk Choy and sprinkle with some Furikake seasoning.