Griddled honey yellow bean pork
Preheat the oven to 200ºC
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- 350g/12oz pork fillet
- 1 tablespoon groundnut oil
- 2 garlic cloves, finely chopped
- 1 medium red chilli, deseeded and finely chopped
- 200g/7oz pak choy, stems and leaves separated and sliced
- sea salt
- 1 spring onion, sliced, to garnish
- sweet potato jasmine rice to serve
- For the marinade:
- 3 garlic cloves, finely chopped
- 1 tablespoon freshly grated root ginger
- 2 tablespoons yellow bean sauce
- 2 tablespoons runny honey
- 2 tablespoons light soy sauce
- 2 tablespoons Shaohsing rice wine or dry sherry
- ½ teaspoon dark soy sauce
- 2 tablespoons groundnut oil
- 1 teaspoon soft brown sugar
- Put all the ingredients for the marinade into a bowl and stir to combine. Add the pork and turn to coat, then cover the bowl and leave to marinate for 20 minutes.
- Heat a griddle pan on a high heat and cook the pork for 2 minutes on each side until the outside edges are glazed and sticky. Retain the marinade.
- Transfer the pork to a roasting tray and roast in the oven for 12 minutes. Remove from the oven and leave to rest for 10 minutes, then slice. Meanwhile, pour the reserved marinade into the griddle pan and heat up, then leave to one side.
- Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and chilli and stir-fry for a few seconds. Add the stems of the pak choy and stir-fry for 1 minute, then add a small splash of water to help create some steam. Add the pak choy leaves, stir for another minute and season with salt.
- To serve, place the pak choy on a serving plate. Toss the pork fillet in the hot cooked marinade and place on top of the pak choy. Garnish with the spring onion and serve immediately with sweet potato jasmine rice.