Char Siu Pork with Rice & Pak Choi

📝 Ingredients

• 600 g pork tenderloin
• 4 tbsp hoisin sauce (about 70 g)
• 2 tbsp soy sauce
• 3 tbsp honey (2 for the marinade, 1 for the glaze)
• 1 tsp Chinese five-spice
• 3 garlic cloves
• 280 g jasmine rice + 450 ml water
• 4 pak choi (about 150 g each)
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• 2 spring onions
• 1 tbsp sesame seeds
• Salt

🍴 Utensils

• Deep dish
• Oven rack and ovenproof dish
• Pastry brush
• Small saucepan
• 2 saucepans, one with a lid
• Very sharp knife

📖 Steps

1. The day before, remove the thin white membrane and excess fat from the pork tenderloin with a small knife. In a deep dish, mix the hoisin sauce, soy sauce, 2 tbsp honey, five-spice and finely chopped garlic, then roll the meat in it to coat well.
2. Cover with cling film and leave to marinate in the fridge for at least 4 hours, ideally overnight, turning the meat once. Take it out of the fridge 20 min before cooking so it cooks evenly.
3. Preheat the oven to 200 °C. Lift the tenderloin out, reserving the marinade, and place it on the oven rack set over a dish holding 1 cm of water: the dripping juices won't burn or smoke. Roast for 10 min on the middle shelf.
4. Meanwhile, pour the remaining marinade into a small saucepan with the last spoonful of honey and boil for 2 min over a medium heat, stirring, until it thickens to a syrup. Boiling is essential because the marinade has been in contact with raw meat.
5. Brush the pork with the glaze, turn it over, brush the other side and continue roasting for 10 to 12 min. Finish under the grill for 2 to 3 min, keeping an eye on it, until the surface is glossy and caramelised in places. Leave to rest for 5 min.
6. While the pork is cooking, rinse the jasmine rice in a sieve until the water runs almost clear. Put it in a saucepan with the 450 ml water and a pinch of salt, bring to the boil, cover and cook for 12 min over a very low heat, then leave to stand for 10 min without lifting the lid.
7. Halve the pak choi lengthways and rinse carefully between the leaves, where soil often hides. Plunge them into a large pan of salted boiling water for 2 min, until the stems are tender but still crunchy, then drain.
8. Drizzle the pak choi with the oyster sauce mixed with the sesame oil. Slice the pork on the diagonal into 5 mm slices and serve on the rice with the pak choi, then scatter over sliced spring onions and sesame seeds.