- 600g pork fillet
- 300g baby pak choi, whole (or larger pak choi halved lengthways)
- 1 spring onion, sliced, to garnish
For the marinade
- 2 garlic cloves, crushed and finely chopped
- 2 tbsp grated fresh ginger
- 50ml light soy sauce
- 50ml rice wine
- 3 tbsp light muscovado sugar
- 1 tbsp hoi sin sauce
- 2 tbsp yellow bean sauce
- 1 tbsp vegetable oil
- 60ml honey
- Cut slashes into the pork. Combine marinade ingredients and marinate the pork for as long as possible, ideally overnight.
- Preheat oven to 200°C/fan180°C/gas 6. Remove pork from marinade and place on a rack over a roasting tin. Reserve marinade. Pour hot water into the tin to fill halfway. Roast for 20 minutes, turn the pork over and brush well with some marinade. Reduce the oven to 180°C/fan160°C/gas 4 and roast for 20 minutes more. Turn off the oven but leave the pork inside, covered with foil, to keep hot.
- Bring a little water to the boil in a wok or saucepan – make sure a steamer will fit in the wok without the base being submerged in water. Put pak choi in the steamer, cover and steam for 1½-2 minutes (3-4 minutes if using larger pak choi).
- Bring remaining marinade to the boil, then remove from the heat.
- Arrange the pak choi on plates. Slice the pork and place on the pak choi. Drizzle with the hot sauce and garnish with the spring onion.
- Pak choi is the Cantonese name for Chinese chard or white cabbage – ‘white’ because of its stem