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Char Siu Pork on Steamed Pak Choy & Sweet Orange Sauce

From Ching-He Huang. Serves 2 (or 4 as a starter)

1 X 500g pork fillet
400g pak choy
for the marinade
2 garlic cloves, crushed and finely chopped
2 tablespoons freshly grated ginger
50ml light soy sauce
50ml rice wine
3 tablespoons brown sugar
1 tablespoon hoi sin sauce
2 tablespoons yellow bean sauce
1 tablespoon vegetable oil
60ml honey
salt and freshly ground black pepper
for the Sweet orange sauce
Juice of 3 oranges
Dash of light soy sauce
3 tablespoons honey
pinch of cinnamon
1 tablespoon of cornflour blended with
2 tablespoon cold water
1 spring onions, finely sliced

1 Cut slashes into the sides of the pork fillet.

2 Combine all the ingredients and marinate the fillet for as long as possible, overnight is best.

3 Preheat the oven to 200 degrees, Gas Mark 6.

4 Remove the pork from the marinade, place on a rack over a roasting tray and pour hot water into the tray to half fill the tray. Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well. Reduce the temperature to 180 degrees, Gas Mark 4 and roast for a further 20 minutes. Cover the foil and keep warm in the oven.

5 Fill a wok or pan with boiling water to a depth that will not submerge the base of the steamer. Place the pak choy in the steamer and steam for less than 2 minutes.

6 Heat the orange juice, soy sauce, honey and cinnamon in a small pan. When the sauce boils, stir in blended cornflour and remove from the heat.

7 Slice the pork, arrange on the pak choy and drizzle the sweet orange sauce over the top. Sprinkle with freshly chopped spring onion and serve with Egg fried rice