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Char siu pork with pak choi fried rice
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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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.