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Asian Pork With Wilted Asian Greens

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“added for the asian forum tag game feb 08 Gai choy is a mustard-flavoured Chinese cabbage. It's available from some Woolworths and Asian grocery stores.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours.
  2. Preheat oven to 220°C Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  3. Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat.
  4. Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted.
  5. Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce.

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