Five Spice Pork Fillet with Bok Choy


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Ingredients per portions

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


Method

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.
Preparation time: ca. 15 min
Resting time: ca. 5 hrs
Grade of difficulty: easy
Calories per portion: n/a
Released: 18/06/09
Recipe Statistics: 2527 (154)* read
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Author:

frangipani CU professional


member since 06/03/2008
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