Sticky Hoisin Ginger Pork with Rice and Asian Greens
Sticky Hoisin Ginger Pork with Rice and Asian Greens
Ingredients
Rice
- 2 cups brown rice
- 3 cups water
- 1 pincg salt
Sticky hoisin and ginger pork
- ½ cup hoisin sauce
- ½ cup shaoxing chinese cooking wine (alternatively you can use sherry or a dry white wine)
- 1 cup chicken stock
- 1 inch ginger (sliced and cut into matchsticks)
- 1 orange (zest and juice)
- 2 pork fillets (600-700g total)
Asian Greens
- 3 bunches bok choy (gai larn, or broccolini, stalks trimmed and cut in half)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
To serve
- 2 teaspoons sesame seeds
Instructions
- 1
Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
- 2
Combine hoisin sauce, shaoxing wine, chicken stock, ginger, orange zest and juice in a medium-size fry pan on medium heat and simmer for 4-5 minutes until slightly thickened.
- 3
Add pork fillets, baste with the sauce, cover and continue to cook for about 8 minutes or until pork is just cooked through. Turn off the heat and leave pork to rest in the pan, in the sauce, for 5 minutes before slicing.
- 4
Bring a medium-sized pot of water to the boil. Cook asian greens in rapidly boiling water until bright green and just tender, about 2 minutes. Drain and add back to pot with sesame oil and soy sauce, toss to coat.
- 5
To serve, spoon some rice and asian greens onto each plate and top with pork slices and sauce. Sprinkle with sesame seeds.
