Five spice pork fillet with bok choy recipe
Five Spice Pork Fillet with Bok Choy recipe
|450 g||pork fillet|
|1 tsp||five-spice powder|
|1 tsp||Szechuan pepper, freshly grounded|
|½ tsp||caster sugar|
|2 clove(s)||garlic, finely chopped|
|75 ml||Chinese BBQ sauce|
|1 tsp||rice wine|
|2 tbsp||soy sauce|
|500 g||baby bok choy|
Mix together the spices, sugar, garlic, BBQ sauce, wine and soy and pour over the fillet.
Make sure it is well coated, cover and store in the fridge for at least 5 hours.
Place fillet on a wire rack and roast for about 20 to 25 minutes in a preheated fan-forced oven (180ºC).
Turning and basting with the remaining marinade twice.
Rest pork for 5 minutes before slicing.
Meanwhile heat peanut oil in a wok or pan and stir-fry bok choy for about 10 minutes.
Serve with the pork, drizzled with oyster sauce and steamed rice.
ca. 15 min
ca. 5 hrs
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