Quick recipe finder Char siu roasted pork with Asian wok tossed vegetables
- 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
Preheat the oven to 180C/350F/Gas 4.
Mix the marinade, honey, garlic, ginger and soy together. Place the pork in the marinade and allow to sit for 12-24 hours.
Cut all the vegetables into bite-sized pieces. Using a hot wok, stir fry the vegetables in a little vegetable oil.
Remove the pork from the marinade and seal in a medium hot pan.
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.
Add the soy and oyster sauce to the vegetables. Once al dente add the sesame oil.
Remove the vegetables and place in a bowl. Slice the pork and fan over the vegetables
Pour any remaining juice from the vegetables over the pork and serve.