Char Siu Barbeque Pork and Stir Fry Asian Greens with Chilli and Oyster Sauce
Preparation time 10 minutes
Cooking time 30 minutes
Char Sui BBQ Pork and Stir Fried Asian Greens – 566kcals and 13.4g of fat per serving.
- 500g pork fillet, trimmed
- 4 cm piece ginger, grated
- 2 cloves garlic, finely chopped
- 50ml soy sauce
- 50ml rice wine or mirin
- 2 spring onions, shredded
- 2 tablespoons brown sugar
- 1 tablespoons hoi sin sauce
- 2 tablespoons yellow bean sauce
- 1 tablespoon vegetable oil
- 60ml agave nectar
- ¼ teaspoon white pepper
- 240g rice
For the greens
- 300g Choi Sum/Pak Choi or Tenderstem Broccoli
- 1 teaspoon ground nut oil
- 2 cloves garlic sliced
- 1 red chilli sliced
- 2 tablespoons Oyster Sauce
Using a sharp knife, make slashes along the pork fillet. Starting with the spring onions and ginger combine all the remaining ingredients in a pestle and mortar and marinade the pork for 2-3 hours, or overnight if you can.
Pre-heat the oven to 200C. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water. Cook the pork for about 25 minutes - after 15 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.
Cook the rice as per the packet instructions.
Heat the groundnut oil in a wok and stir fry the garlic and chilli for 30 seconds. Add the greens and stir fry until they begin to wilt. Take off the heat and add the oyster sauce.
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