Five Spice Specially Selected Pork with Pak Choi Fried Rice and Pickled Radish Salad

Nutrition

Energy 508kcal
Fat 11g
Sat Fat 2.3g
Carbs 63g
of which sugars 17g
Protein 34g

Ingredients

Cooking Method

Method

1
First, marinade the pork loin steaks. Place the steaks in a non-metallic dish and add the crushed garlic cloves, the grated ginger, 1 tbsp sesame oil, 3 tbsps light soy sauce, 1 tbsp rice wine vinegar, 1 tbsp of honey and the Chinese five spice. Mix well and massage the marinade mixture into the meat. Set aside for 30 minutes at room temperature.
2
Cook the brown rice according to package instructions and once cooked, set aside until later.
3
Add the carrots, radishes, remaining ½ tbsp of honey, a pinch of salt and remaining 1 tbsp rice wine vinegar to a large bowl. Mix well and leave to pickle for 30 minutes.
4
After the pork has had 30 minutes marinating, heat a nonstick frying pan over a medium/high heat. Shake off the excess marinade from the steaks, keeping the excess for later and fry for 8-10 minutes, turning the steaks every now and then so they become caramelised.
5
During the last two minutes of cooking, pour over the excess marinade and allow to simmer so the sauce reduces slightly and becomes syrupy. Remove the steaks to a board to rest.
6
Heat the remaining tbsp sesame oil in a large wok or frying pan and add the chopped white parts of the pak choi and the sliced white parts of the spring onions. Fry for a couple of minutes before adding the cooked brown rice, the rest of the sliced green parts of the spring onions, the shredded pak choi leaves and coriander. Stir well, add the remaining tbsp of soy sauce and taste. Season if necessary.
7
When ready to serve, slice the pork and add to bowls with the fried rice and pickled salad. Drizzle over the syrupy sauce, top with toasted sesame seeds and serve.

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