This recipe for Chinese Pork with Pak Choi is a real favourite of mine. It is incredibly delicious and simple to make. I serve it on its own on a healthy day, or with brown rice. Alternatively, brown rice noodles make a very tasty accompaniment, which is wheat and egg free. For the vegetarians out there, this works very well with tofu as an alternative to pork.
Chinese Pork with Pak Choi
½ tsp crushed chillies
3tbsp dark soy sauce
1tbsp Sesame oil
1 tsp Japanese Rice Vinegar
400g pork fillet
1tsp sunflower oil
235g pack pak choi, each cut in half lengthways
1 clove garlic, crushed
1. Preheat the oven to 200°C, gas mark 6. Mix together the garlic, chillies, soy sauce, sesame oil and vinegar. Pour over the pork and leave to marinate for 5 minutes (or up to 30 minutes if you have time).
2. Heat the sunflower oil in a flameproof casserole pan, then brown the pork on all sides. Add the marinade, cover and cook in the oven for 25 minutes or until cooked through. Remove the pork from the pan, then leave to rest (covered) for 5 minutes. Pour off the juices and reserve.
3. Add the pak choi to the pan cut side down, brown over a high heat, cover the pan and cook gently for 5 minutes until just tender. Slice the pork thinly, pour over the hot juices and serve with the pak choi and rice or noodles.