About the recipe

This is a delicious recipe that fuses a few ingredients of the Orient Nam pla (pungent fish sauce used predominantly in Thai Cooking), mirin (sweet Japanese rice wine) and light soy sauce (common to Chinese and Japanese cooking). The result is a subtle but wonderful happening of fishy, salty, sour, spicy, sweet flavours all at once. It reminds me of the delightful Sichuan-Chinese style of cooking that often fuses all these wonderful tast e sensations. I hope this is onethat will become a firm household favourite and if you don't eat pork, use a firm-fleshed fish such as cod or halibut instead. *Note: Preparation time does not include marinating.

Steps

• Whizz together all the marinade ingredients into the blender. Season the Pork loin with salt and pepper. Pour the marinade into a zip lock bag with the pork loins inside and marinate for as long as possible, ideally overnight.
• Preheat the oven to 200 degrees, gas mark 6.
• Place the pork in a roasting tin with a few spoonfuls of the marinade. Cook in the oven for 25 minutes.
• Pour the remaining marinade into a small pan and heat.
• To serve, place a bowlful of steamed rice into the centre of the plate, dress with some bough Chinese pickle salad, place the pork loin on top and drizzle over the fragrant sauce.

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