© 2017 Ching He Huang. All rights reserved.

Char Siu Pork On Steamed Pak Choy & Sweet Orange Sauce

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. Cooking time 40 Minutes
per serving

Cals


411.00

Protein (g)


30.40

Carbs (g)


52.80

Sugars (g)


44.70

Fat (g)


8.30

Sat Fat (g)


2.10

Fibre (g)


1.60

Sodium (mg)


1013.00

Source from

China Modern

About the recipe

main courses

I have to thank David Wong, a great friend and excellent Chinese chef for giving me his scrumptious Char Siu pork recipe. Char Siu is usually served with soy sauce gravy over steamed Chinese leaf with plain white rice. But I have adapted it. The orange sauce was born when I over cooked the Char Siu, which became too dry, then I ran out of soy sauce so I had to improvise with oranges instead and what I had in the store cupboard. Thankfully it worked deliciously well and saved the dish! This recipe can be served as a main or divided to make 4 mini-starters.

Ingredients
  • Pork fillet 1 x 500g / 1.1 lb
  • Pak choy 400g / 0.88 lb
For the marinade
  • Garlic 2 cloves, crushed and finely chopped
  • Ginger 2 tablespoons freshly grated
  • Low sodium light soy sauce 50ml / 0.21 cup
  • Rice wine 50ml / 0.21 cup
  • Brown sugar 3 tablespoons
  • Hoi sin sauce 1 tablespoon
  • Yellow bean sauce 2 tablespoons
  • Vegetable oil 1 tablespoon
  • Honey 60ml / 0.25 cup
  • Black pepper salt and freshly ground
For the Sweet orange sauce
  • Orange juice 3 oranges
  • Low sodium light soy sauce a dash
  • Honey 3 tablespoons
  • Cinnamon a pinch
  • Cornflour 1 tablespoon, blended with
  • Cold water 2 tablespoons
  • Spring onion 1, finely sliced

Steps

  • Cut slashes into the sides of the pork fillet.
  • Combine all the ingredients and marinate the fillet for as long as possible, overnight is best.
  • Preheat the oven to 200 degrees, Gas Mark 6.
  • Remove the pork from the marinade, place on a rack over a roasting tray and pour hot water into the tray to half fill the tray. Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well. Reduce the temperature to 180 degrees, Gas Mark 4 and roast for a further 20 minutes. Cover the foil and keep warm in the oven.
  • Fill a wok or pan with boiling water to a depth that will not submerge the base of the steamer. Place the pak choy in the steamer and steam for less than 2 minutes.
  • Heat the orange juice, soy sauce, honey and cinnamon in a small pan. When the sauce boils, stir in blended cornflour and remove from the heat.
  • Slice the pork, arrange on the pak choy and drizzle the sweet orange sauce over the top. Sprinkle with freshly chopped spring onion and serve with Egg fried rice
Ingredients
  • Pork fillet 1 x 500g / 1.1 lb
  • Pak choy 400g / 0.88 lb
For the marinade
  • Garlic 2 cloves, crushed and finely chopped
  • Ginger 2 tablespoons freshly grated
  • Low sodium light soy sauce 50ml / 0.21 cup
  • Rice wine 50ml / 0.21 cup
  • Brown sugar 3 tablespoons
  • Hoi sin sauce 1 tablespoon
  • Yellow bean sauce 2 tablespoons
  • Vegetable oil 1 tablespoon
  • Honey 60ml / 0.25 cup
  • Black pepper salt and freshly ground
For the Sweet orange sauce
  • Orange juice 3 oranges
  • Low sodium light soy sauce a dash
  • Honey 3 tablespoons
  • Cinnamon a pinch
  • Cornflour 1 tablespoon, blended with
  • Cold water 2 tablespoons
  • Spring onion 1, finely sliced