Quick and tasty Asian night in..
2 x pork fillets (1 is fine for feeding up to 2 people)
1 x Bok Choy sliced in half
2 x tablespoons of light soy sauce
2 x Spring onions cut into scallions (optional garnish)
Fried rice - Side dish (optional)
1.5 cups of rinsed white rice
2 x eggs beaten
1 x small white onion diced
3 x tablespoons of cooking oil
2 x garlic cloves minced
1 x tablespoon of ginger minced
1 x cup of mixed frozen vegetables
4 x tablespoons of light soy
2 x Kecap manis or sweet soy (optional)
1) Using fresh or thawed pork fillets stab all over with a fork to allow the marination to penetrate.
2) Place the pork fillets in a Ziplock bag and squirt about 1 third of the Slap it On Char Siu into the bag or just enough to liberally coat the pork fillet. Remove as much air as possible from the bag and place back into the fridge for up to 6 hours or overnight for best results. Turn the bag and fillets upside down periodically.
3) When ready to cook your pork fillet place into an oven or BBQ/smoker (set the BBQ/smoker to indirect). Set the temperature for 275f/135c and cook till an internal temperature of 130f/54c. Rest this on a bench with a light cover of foil.
4) Get your grill, fry pan or BBQ up nice and hot, if using a smoker or BBQ then it’s time to grill directly over the flames!
5) Brush on some more Char Siu to evenly coat and turn often while basting to create some char on the surface. Don’t cook for too long as you don’t want to dry out the inside.
6) Once the internal temperature is 150f/65c, drizzle honey over the top and remove from heat.
7) Get your fry pan up nice and hot, add a tablespoon of oil and place Bok Choy face side down and cook for 1 min then add the soy sauce. Fry for another minute or two, then to move from heat and serve.
Serve on top of freshly cooked fried rice or plain boiled rice. This also goes really well with freshly cooked roti’s or Paratha bread (found in the freezer section of supermarkets and Asian supermarkets) Sprinkle garnish over the top to serve
1) If making fried rice cook the rice the day before and place cooked rice on a big tray uncovered in the fridge. This is the secret to Chinese style rice that doesn’t clump!
2) Get your fry pan or wok up nice and hot, and pour the beaten eggs into it. Make a nice thin layer.
3) Using a spatula, mix the egg around until it’s kind of scrambled, and remove from heat and set aside.
4) Add the oil to the pan and add diced white onion, cook till translucent.
5) Next add the frozen mixed vegetables and cook till soft.
6) Next add the garlic and ginger and stir fry till fragrant
7) Add the cooked rice from the fridge and stir to combine
8) Add the soy sauce and stir till well combined.
E N J O Y !!!!