Char Siu Pork & Rice

• Pork tenderloin(600 g)
• Hoisin Sauce(4 tbsp)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Five Spice(1½ tsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Steamed Rice(300 g)
• Bok Choy(3)
• Green Onions(4)
• Sesame seeds(2 tsp)
• Rapeseed Oil(1 tbsp)
• Cornflour(2 tsp)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Thinly slice the {Pork tenderloin} into bite-size strips. Finely grate the {Garlic} and {Ginger}, slice the {Scallions}, and cut the {Bok Choy} into chunky strips, keeping the stems and leaves together.

   ~10 min

2. 2

   In a bowl, mix the {Hoisin Sauce}, {Soy sauce}, {Honey}, {Five Spice}, {Rice Vinegar}, {Sesame oil}, grated {Garlic}, grated {Ginger}, {Cornstarch}, {Salt}, and {Black pepper}. Toss with the sliced {Pork tenderloin} until well coated.

   ~5 min

3. 3

   Rinse the {White rice}. Add it to a saucepan with 600ml water, bring to a boil, then cover and cook on low for 15 minutes. Remove from the heat and let it stand for 10 minutes.

   ~15 min

4. 4

   Heat the {Vegetable oil} in a large frying pan or wok over medium-high heat. Add the marinated {Pork tenderloin} in a single layer and cook, turning often, until sticky, glossy, and cooked through, 8–10 minutes.

   ~10 min

5. 5

   Add the {Bok Choy} and most of the {Scallions} to the pan. Stir-fry for 3 minutes until the stems are tender-crisp and the leaves are wilted and glossy.

   ~3 min

6. 6

   Fluff the rice and divide it between bowls. Spoon over the char siu pork and greens, then finish with the remaining {Scallions} and the {Sesame seeds}.

   ~8 min