This 15 minute, saucy five spice pork dish served over jasmine rice is a quick weeknight favourite in our house. If you’re looking to amp up the flavours even more, serve it with my Sesame Pak Choi.
- 150g (5 oz) Jasmine Rice
- 4 Baby Pak Choi
- 1/2 tbsp Light Cooking Oil
- 200g Pork Fillet, cut into 1/2 cm slices
- 1 tsp Chinese Five Spice
- 2 tbsp Dark Soy Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Shaoxing Rice Wine
- 1 tbsp Japanese Rice Vinegar
- Sea Salt
- Cook the jasmine rice for 15 minutes in a pan of boiling water.
- Boil the kettle again, and separate the pak choi into pieces. In a heatproof bowl, pour the boiling water over the pak choi and set aside.
- Heat the oil in a frying pan or wok over a high heat. Toss the pork slices together with the five spice and sear the meat until it is brown.
- Add the soy sauce, hoisin sauce, rice wine and rice vinegar to the pork and allow it to bubble into a thick sauce.
- Drain the pak choi well and toss with a good pinch of salt. Serve alongside the pork and the sauce, spooned over the jasmine rice.
If you live near a Chinatown or Asian supermarket, you can usually buy a whole sack of baby pak choi for the same price as a supermarket pack of four.
The type of soy sauce you use will really impact the saltiness of the dish. I’ve happily made this with a bottle of standard Japanese soy no problem, but it has come out a little on the salty side (too salty for me put perfect for the people around the table to typically re-salt their food before eating) using Chinese dark soy sauce – I find light soy is the much better Chinese option here.