Chinese pork fillet with choy sum and mushrooms
RECIPE: Chinese pork fillet with choy sum and button mushrooms - great meal prep meal. This is a large quantity and will feed 10 people. I make this much to freeze in containers for lunches.
1/2 cup Tamari
1/2 cup Shaoxing wine (cooking wine)
1/4 cup rice wine vinegar
1 tablespoon of honey
2 cloves of garlic crushed
2cm ginger grated
1 teaspoon allspice ground.
2 pork fillets
500 button mushrooms - cut in half
2 tablespoons soy sauce
1 bunch of choy sum or bok choy
To serve: Brown rice
1. In a baking tray place pork fillets in with tamari, shaoxing wine, rice wine vinegar, garlic, ginger and honey. Marinate for at least an hour or overnight. Turn pork fillets over twice throughout marinate process.
2. Preheat oven to 200C. Place pork fillets on a rack sitting in a baking tray. Pour over glaze, so it drips into baking tray and add 1 cup of water to it. Cook both for 40 minutes. one will take 20 minutes.
3. Whilst pork is cooking, place mushrooms in hot frypan and fry with peanut oil and 2 tablespoons of soy sauce. Optional: 1 tablespoon of butter.
4. Once Pork is cooked let rest for 10 minutes (cover with foil). Steam choy sum in a frypan of boiling water for 2 minutes and set aside. Slice pork into 2cm thick pieces. Serve with brown rice, mushrooms and steamed choy sum or bok choy.
Garnish with sesame seeds and nigella seeds.
This is great as a meal prep idea. Place leftovers into containers and freeze for up to 3 months.