Char Siu Pork on Steamed Pak Choy
500g Pork Fillet
200g Baby Pak Choy, whole
For the marinade:
2 garlic cloves, crushed and finely chopped
2 tablespoons freshly grated ginger
50ml light soy sauce
50ml rice wine
3 tablespoons brown sugar
1 tablespoon hoi sin sauce
2 tablespoons yellow bean sauce
1 tablespoon vegetable oil
60ml honey
salt and freshly ground black pepper
For the garnish:
1 spring onion, finely sliced
Cut slashes into the sides of the pork fillet. Combine all the marinade
ingredients and marinate the fillet for as long as possible, overnight is
best in the fridge . Pre-heat the oven to 200 degrees, gas mark 6. Remove
the pork from the marinade, place on a rack over a roasting tray and pour
hot water into the tray to half fill the tray. Roast the pork for 20
minutes and then turn the fillet over and brush with some of the
marinade, basting well. Keep aside the leftover marinade. Reduce the
temperature to 180 degrees, gas mark 4, and roast for a further 20
minutes. Cover with foil and keep warm in the oven. Fill a wok or pan
over boiling water to a depth that will not submerge the base of the
steamer. Place the baby Pak Choy in the steamer and steam for less than
two minutes. Heat the remaining marinade in a pan and bring to the boil,
then remove from the heat. Slice the pork, arrange on the Pak Choy and
drizzle the sweet and savoury soy gravy over the top. Sprinkle with
freshly chopped spring onion and serve with steamed Jasmine rice or
planin rice if preferred
Serves 2
Takes around 40 mins after overnighting the Pork
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