Assigned Tags / Keywords:

bok choy, main dish, meat, oyster sauce, pork, soy sauce, Szechuan, wine

Ingredients per portions

450 g	pork fillet
1 tsp	five-spice powder
1 tsp	Szechuan pepper, freshly grounded
½ tsp	caster sugar
2 clove(s)	garlic, finely chopped
75 ml	Chinese BBQ sauce
1 tsp	rice wine
2 tbsp	soy sauce
500 g	baby bok choy
some	peanut oil
some	oyster sauce

Mix together the spices, sugar, garlic, BBQ sauce, wine and soy and pour over the fillet.

Make sure it is well coated, cover and store in the fridge for at least 5 hours.

Place fillet on a wire rack and roast for about 20 to 25 minutes in a preheated fan-forced oven (180ºC).

Turning and basting with the remaining marinade twice.

Rest pork for 5 minutes before slicing.

Meanwhile heat peanut oil in a wok or pan and stir-fry bok choy for about 10 minutes.

Serve with the pork, drizzled with oyster sauce and steamed rice.

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