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    Char siu pork with pak choi fried rice

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    Char siu pork with pak choi fried rice

    • Preparation time: 5 minutes, plus resting
    • Cooking time: 30 minutes
    • Total time: 35 minutes, plus resting

    Serves: 4


    3 tbsp hoisin sauce
    1 tsp five spice powder
    500g pork tenderloin
    250g long grain rice
    2 tbsp vegetable oil
    1 onion, chopped
    3cm piece fresh root ginger, finely chopped
    2 eggs, beaten
    4 heads pak choi, chopped into chunky pieces
    2 tbsp oyster sauce
    1 tbsp dark soy sauce
    3 salad onions, sliced 


    1. Preheat the oven to 200˚C, gas mark 6. Mix the hoisin sauce and five spice in a small bowl. Put the meat in a small roasting tin and cover with the sauce. Roast for 30 minutes, basting halfway, until the meat is cooked through and the sauce is sticky; set aside to rest for 5 minutes.

    2. Meanwhile, pour the rice into a saucepan with 250ml water. Bring to the boil, then turn to the lowest setting, cover, and simmer for 20 minutes. Take off the heat, stand for 5 minutes, then fluff with a fork.

    3. Heat 1 tbsp oil in a large wok; stir-fry the onion and ginger over a medium-high heat for 2-3 minutes. Turn the heat to high, push the onion to one side and add the remaining 1 tbsp oil and the eggs. Leave for 30 seconds,then scramble with a spoon. Tip in the rice and pak choi; stir-fry until piping hot, then add the oyster and soy sauces and stir-fry for 1 minute more. Slice the pork; serve on top of the rice, drizzled with any extra sauce and with the salad onions scattered over the top.

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue


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