Asian pork with wilted Asian greens
Asian pork with wilted Asian greens
Ingredients
Pork Marinade
- 1 tbsp brown sugar
- 80ml (1/3 cup) tamari
- 6 whole star anise
- 1 tbsp finely grated fresh ginger
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
Pork
- 8 (about 1.6kg) pork loin cutlets, excess fat trimmed
Sauce
- 60ml (1/4 cup) water
Asian Greens
- 1/2 tsp sesame seeds
- 1 bunch gai choy, ends trimmed
- 1 bunch choy sum, ends trimmed
- 1/2 small Chinese cabbage, coarsely chopped
- 1 bunch green shallots, ends trimmed, thinly sliced diagonally
Instructions
- 1
Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours.
180 min - 2
Preheat oven to 220°C. Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
25 min - 3
Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat.
5 min - 4
Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted.
3 min - 5
Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce.