Among the many revolutionary inventions of the Chinese, hoisin sauce might just be one of our favourites. Its blend of salty and sweet is like the secret spell to unlocking flavours humans find delicious. The result is so tasty all that’s left to do is gather together some tender pork, a little fluffy rice and greens, and dig in.
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/ Serving 5 people
/ Serving 5 people
hoisin sauce(ContainsSesame, Soy)
pork loin steaks
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
To prepare the ingredients, rinse the Jasmine rise well. Halve the Asian greens and finely slice the spring onions. Bring a kettle full of water to the boil, ready for step 5.
In a large bowl combine the hoisin sauce, salt-reduced soy sauce, honey and pork loin steaks. Set aside for 10 minutes.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, covered, for 10-12 minutes or until the rice is soft. Drain.
Heat a BBQ or chargrill pan to a medium-high heat. Shake off any excess sauce from the pork and then add to the chargrill pan. Cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm. Rest for 5 minutes.
Place the Asian greens in a heatproof bowl and cover with the boiled water from the kettle. Set aside for 5 minutes and then drain.
Meanwhile, pour the remaining pork marinade into a small saucepan with the warm water. Bring the marinade to the boil. Cook, stirring, until the sauce thickens slightly and then remove from the heat.
Divide the rice, Asian greens and hoisin pork between plates. Drizzle with the hoisin sauce and sprinkle with the spring onion.