Char Siu Roast Pork Fillet

Nutrition per serve

Ingredients

• 400g pork fillet
• 60g char siu sauce
• 150g jasmine rice
• 150g green beans
• 1pcs pak choy
• 2clov garlic
• 1pcs spring onion
• 10ml sesame oil
• 5g toasted sesame seeds
• 10ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep pork
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Drizzle the pork with 2 tsp oil and season with salt and pepper. Heat a large frypan over high heat. Cook the pork, turning, for 4 mins or until browned. Transfer the pork to the lined tray and spoon over the char siu sauce. Wipe the frypan clean and reserve.
2. Step 2 — Roast pork
   Roast the pork on the top oven shelf for 11-13 mins until cooked to your liking. Remove from the oven and rest for 5 mins.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Prep ingredients
   While the pork and rice are cooking, trim the beans. Trim the pak choy and separate the leaves. Crush or finely chop the garlic. Thinly slice the spring onion on an angle.
5. Step 5 — Cook greens
   Heat the sesame oil in the reserved pan over high heat. Add the beans and cook, covered, stirring halfway, for 2 mins. Add the pak choy and cook, covered, for 1-2 mins until the vegetables are just tender. Add the garlic and 2 tsp soy sauce to the bean mixture and cook, uncovered, stirring, for 1 min or until the sauce is slightly reduced.
6. Step 6 — Slice pork and serve
   Slice the pork. Fluff the rice with a fork. Divide the rice, greens and pork among bowls and drizzle the pork with any resting juices. Scatter with the spring onion and sesame seeds to serve.

Allergens

Soy, Sesame