• 4 lean pork chops, about 150 g (5 oz) each
  • 3.5 cm (1½ inch) piece of fresh root ginger, peeled and grated
  • 1 teaspoon sesame oil
  • 1 tablespoon dark soy sauce
  • 2 teaspoons stem ginger syrup or runny honey
  • 1½ tablespoons light soy sauce
  • juice of 1 blood orange
  • 2 pieces of stem ginger, finely chopped
  • 2 large carrots, peeled and coarsely grated
  • 150 g (5 oz) mangetout, shredded
  • 100 g (3½ oz) bean sprouts
  • 2 spring onions, thinly sliced
  • 2 tablespoons unsalted peanuts, roughly chopped (optional)

Place the pork in a shallow ovenproof dish and rub with the ginger, sesame oil, soy sauce and stem ginger syrup or honey until well covered. Leave to marinate for 10 minutes.

Make the dressing. Mix together all the ingredients in a bowl and set aside for the flavours to develop.

Cook the pork in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until cooked through but still juicy.

Meanwhile, mix the carrots, mangetout, bean sprouts and spring onions in a large bowl. Just before serving, toss with the dressing and pile into serving dishes. Sprinkle with the peanuts, if using, and top with the pork chops, drizzled with cooking juices. Serve immediately with steamed rice.

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