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Char siu roasted pork with Asian wok tossed vegetables

Prep time overnight
Cook time overnight
Serves 2
by Curtis Stone

From Saturday Kitchen

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Mix the marinade, honey, garlic, ginger and soy together. Place the pork in the marinade and allow to sit for 12-24 hours.

  3. Cut all the vegetables into bite-sized pieces. Using a hot wok, stir fry the vegetables in a little vegetable oil.

  4. Remove the pork from the marinade and seal in a medium hot pan.

  5. Once the pork is sealed on all sides place in the oven. Check it after 5 minutes then allow it to rest for 2-3 minutes.

  6. Add the soy and oyster sauce to the vegetables. Once al dente add the sesame oil.

  7. Remove the vegetables and place in a bowl. Slice the pork and fan over the vegetables

  8. Pour any remaining juice from the vegetables over the pork and serve.

Ingredients

  • 1x200ml jar char siu marinade
  • 3 tbsp honey
  • 1 garlic clove
  • 1x1cm/½in piece of ginger
  • 1 pork fillet
  • 1 tbsp soy sauce
  • 1 shallot, sliced
  • ½ head broccoli
  • 1 courgette
  • 1 carrot
  • ¼ red, yellow and green pepper (remove seeds and slice)
  • ¼ garlic clove
  • small piece ginger
  • 1 head pak choi
  • 1 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

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Char siu roasted pork with Asian wok tossed vegetables

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