Korean-style roast pork fillet

To make the marinade, whisk all ingredients in a big bowl. Add pork. Turn to coat. Refrigerate covered for 1 hour. Remove pork. Transfer marinade to a big saucepan. Set aside. Heat half the peanut oil in a big, flameproof roasting pan over a medium heat. Add pork. Cook, turning for about 5 minutes, or until browned all over. Trim spring onions, leaving 4cm of green attached reserve to the side. Cut salad onions in half and add to pan. Drizzle with remaining oil. Cook in a 180C oven for about 20 minutes, or until tender. Meanwhile, make sauce by adding stock to marinade. Bring to boil. Boil for about 6-8 minutes until slightly reduced. Serve pork with onions, sauce and rice. Garnish with coriander and reserved spring onions.

- As seen in New Idea

Serves 2

Marinade

1/4 cup soy sauce

1 tsp garlic chilli sauce

2 tbsp Chinese cooking wine

2 tbsp honey

2 tsp sesame oil

5cm piece ginger, peeled, cut into thin matchsticks

3 star anise

500g pork fillet

2 tbsp peanut oil

1 bunch spring onions

3-4 white salad onions

1 cup salt-reduced chicken stock

steamed rice, to serve

fresh coriander, to garnish