Tender pork is complemented by a slightly-sweet plum sauce – who could ask for more?
1 bunch baby bok choy
1 bunch fresh gai lan
2 x 350 g pork fillets, trimmed
1 Tbsp vegetable oil
steamed rice, to serve
½ cup plum sauce
¼ cup soy sauce
1 Tbsp Chinese rice wine
1 tsp finely grated fresh ginger
- Rinse bok choy and gai lan under cold water. Drain well. Cut bok choy lengthways into quarters. Cut gai lan in half crossways
- Rub pork with oil. Heat a large, flameproof roasting pan over a high heat. Add pork. Cook, turning occasionally, for about 4 minutes, or until browned all over.
- Transfer roasting pan with pork to a moderate oven (180C). Cook for about 10 minutes, or until just cooked through. Remove pork. Rest, loosely covered with foil, for 5 minutes
- Meanwhile, make sauce by combining all ingredients in a medium saucepan. Bring to boil. Simmer, stirring occasionally, for about 2 minutes, or until slightly thickened. Remove from heat.
- Boil or microwave bok choy and gai lan separately, until tender. Drain.
- Serve sliced pork with warm plum sauce, Asian greens and steamed rice.