Sticky Hoisin Ginger Pork with Rice and Asian Greens
Sticky, delicious, succulent and quick to make – here’s my recipe for sticky hoisin ginger pork with rice and Asian greens – YUM!
- 2 cups brown rice
- 3 cups water
- 1 pincg salt
Sticky hoisin and ginger pork
- ½ cup hoisin sauce
- ½ cup shaoxing chinese cooking wine alternatively you can use sherry or a dry white wine
- 1 cup chicken stock
- 1 inch ginger sliced and cut into matchsticks
- 1 orange zest and juice
- 2 pork fillets 600-700g total
- 3 bunches bok choy gai larn, or broccolini, stalks trimmed and cut in half
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons sesame seeds
- Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
- Combine hoisin sauce, shaoxing wine, chicken stock, ginger, orange zest and juice in a medium-size fry pan on medium heat and simmer for 4-5 minutes until slightly thickened.
- Add pork fillets, baste with the sauce, cover and continue to cook for about 8 minutes or until pork is just cooked through. Turn off the heat and leave pork to rest in the pan, in the sauce, for 5 minutes before slicing.
- Bring a medium-sized pot of water to the boil. Cook asian greens in rapidly boiling water until bright green and just tender, about 2 minutes. Drain and add back to pot with sesame oil and soy sauce, toss to coat.
- To serve, spoon some rice and asian greens onto each plate and top with pork slices and sauce. Sprinkle with sesame seeds.
I’m not certain there’s an inappropriate season for this dish… match the greens to what’s in season and you have a delectable dish year-round! There’s something wickedly good about the deliciousness of sticky hoisin ginger pork and crunchy greens. If you’d prefer you could use another cut of pork such as sirloin steaks, instead of fillet – if using steaks they will probably take about half the time to cook as the fillets. Remember to rest the meat prior to the slicing – this helps it re-absorb some moisture preventing the meat drying out.