CHINESE BBQ ROAST PORK WITH RICE AND ASIAN GREENS

Recreate this classic Chinese meal at home with this 30-minute recipe. Free range pork tenderloin marinated and roasted in hoi sin sauce and served with stir-fried Chinese broccoli in a garlic sauce and steamed rice.

30 Minutes. Classic Chinese comfort food the whole family will love.

Serves 2.

Ingredients
400g free range pork tenderloin
1 cup long grain rice
3 tablespoons hoi sin sauce
1/2 bunch Chinese broccoli
2 garlic clove

Preheat oven & marinate pork
Preheat the oven to 220ºc. Combine pork with hoi sin sauce and a drizzle of olive oil.

Cook rice
Using absorption method, cook rice. Place the rice in a saucepan with 2 cups of cold water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes.

Roast pork
Place pork on a lined baking dish and cook on middle rack in oven for 20 minutes. Remove pork from oven, cover with foil and rest for 5 minutes.

Cook Chinese broccoli
Crush garlic. Cut Chinese broccoli into 5cm lengths. Heat a wok or frying pan to high heat with a drizzle of olive oil. Add Chinese broccoli, garlic, and a splash of water, salt and pepper. Stir-fry until the leaves have wilted. Remove from heat.

To serve
Spoon rice into bowls. Top with Chinese broccoli, thinly sliced pork and caramelised juices from pan.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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