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    Szechuan pork with pak choi

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    Szechuan pork with pak choi

    Simple and stylish supper

    • Preparation time: 10 minutes, plus marinating time
    • Cooking time: 30 minutes

    Serves: 4

    Ingredients

    • ½ tsp Bart Crushed Chillies
    • 3 tbsp dark soy sauce
    • 1 tbsp Waitrose Toasted Sesame Oil
    • 1 tsp white wine vinegar or Waitrose Cooks' Ingredients Japanese Rice Vinegar
    • 400g (approx) piece essential Waitrose British Pork fillet
    • 1 tsp sunflower oil
    • 235g pack pak choi, each cut in half lengthways
    • 1 clove garlic, crushed

    Method

    1. Preheat the oven to 200°C, gas mark 6. Mix together the garlic, chillies, soy sauce, sesame oil and vinegar. Pour over the pork and leave to marinate for 5 minutes (or up to 30 minutes if you have time).
    2. Heat the sunflower oil in a flameproof casserole pan, then brown the pork on all sides. Add the marinade, cover and cook in the oven for 25 minutes or until cooked through. Remove the pork from the pan, then leave to rest (covered) for 5 minutes. Pour off the juices and reserve.
    3. Add the pak choi to the pan cut side down, brown over a high heat, cover the pan and cook gently for 5 minutes until just tender. Slice the pork thinly, pour over the hot juices and serve with the pak choi and plain steamed rice.

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    Cook's tips

    Use other seasonal greens such as cabbage instead of the pak choi.

    Drinks recommendation

    The chilli and sesame oil here are best paired with an aromatic white such as the intriguing Doña Dominga Sauvignon Blanc/Viognier 2008/09
    Colchagua Valley, Chile.

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