Five-spice Pork Loin with Stir-fried Veg
Ingredients
- 1 tsp Chinese five-spice
- 1 tsp cornflour
- 2 garlic clove
- 25g honey (use half)
- 1 red onion
- 1 pak choi
- 1 red pepper
- 2 free-range pork loins
- 250g steamed brown basmati rice
- 2 tbsp tamari (Soya)
Description
- Preheat the oven to 220C / gas mark 7. Make the marinade; finely chop or crush the garlic. In a bowl, combine the cornflour, five-spice, tamari, half the honey, garlic and 3 tbsp cold water (11/2 tbsp for 1 person). Mix well.
- Heat a frying pan with 1 tsp oil on high heat. Season the pork with sea salt and black pepper. Add the pork and cook for 1 min, per side, until golden. Transfer to a small ovenproof dish and pour over half the marinade. Bake for 10-12 mins, until cooked through.
- Roughly dice the onion and pepper. Reheat the pork pan with 1 tsp oil on medium heat. Add the onion, pepper and remaining marinade and cook for 3 mins, until softening.
- Meanwhile, heat another frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Trim the pak choi and separate the leaves. Add to the frying pan with the onion and pepper. Cook for 2 mins, until softened (add a splash of water, if necessary). Season with sea salt.
- Thinly slice the pork against the grain. Serve the rice topped with the vegetables, pork and remaining marinade from the pan. Pour over any pork juices from the dish.
