Hot-sauce pork

For the marinade, mix:
• 2 T honey
• 2 T soya sauce
• 3 T Tabasco sauce
• 2 T sriracha sauce
• 1 t dried chilli flakes
• 2 T sunflower or peanut oil
• 700 g pork fillet
• 2 T sunflower oil
• 1 t ginger, crushed
• 1 t garlic, crushed
• 1 red chilli, chopped
• ¼ cup teriyaki sauce
• 300 g Brussels sprouts, blanched and chopped

1. Toss the pork in the marinade and marinate overnight or for at least 30 minutes. Preheat the oven to 180°C.

2. Heat 1 T oil in a large ovenproof pan and fry the pork over a high heat, then roast for 15 minutes. Set aside.

3. Using the same pan, heat the remaining oil and add the remaining ingredients. Stir-fry for 4 minutes. Slice the pork and serve with the Brussels sprouts.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistance: Bianca Strydom