Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 6 people
Estimated cost per serve is 5.35 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1teaspoons Chinese five-spice powder
- 1teaspoons sesame oil
- 2 bunch baby bok choy, trimmed
- 3 cm piece ginger, finely grated
- 1teaspoons red food colouring (optional)
- 1tablespoons Chinese rice wine
- 1/4 cup hoisin sauce
- 2tablespoons honey
- 1tablespoons soy sauce
- 1kilograms pork scotch fillet
- 1tablespoons vegetable oil
- 1/4 cup walnuts, chopped
- 3 cloves garlic, crushed
Nutrition per serving
1730kJ / 412Cal
1730 Kilojoules or 412 Calories
20% of daily energy intake*
Protein
44.2grams
Fat
19.3grams
Carbs
12.3grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line a roasting pan with baking paper. Tie pork with kitchen twine, every 5cm, to hold shape. Combine hoisin sauce, honey, wine, soy sauce, sesame oil, five spice, colouring, ginger and garlic in a bowl. Pour over pork and roll to coat well. Cover and chill for 2 hours, if time permits.
Step 2 of 3
Preheat oven to 200°C. Roast pork for 1 hour or until cooked through (if pork colours too much, cover loosely with foil).
Step 3 of 3
While pork is resting, heat a wok over high heat. When hot, add vegetable oil and swirl to coat. Add walnut and stir-fry for 2 minutes. Transfer to a plate. Reheat wok. Add bok choy and stir-fry for 2 minutes. Add 2 tbs water and cover. Cook for 2 minutes or until wilted. Return walnut to wok and toss to combine. Serve with pork.
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