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    Szechaun pork with pak choi

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    Szechaun pork with pak choi

    Simple and stylish supper

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

    Serves: 4


    • 1 clove garlic, crushed
    • ½ tsp Bart Crushed Chillies
    • 3 tbsp dark soy sauce
    • 1 tbsp Waitrose Toasted Sesame Oil
    • 400g (approx) piece essential Waitrose British Pork Fillet
    • 1 tsp sunflower oil
    • 235g pack pak choi, each cut in half lengthways


    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 withan aromatic white such as the intriguing Doña Dominga Sauvignon Blanc/Viognier 2008/09
    Colchagua Valley, Chile.


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