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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Five-spice roast pork with barbecued Asian greens Recipe

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This recipe for Five-spice roast pork with barbecued Asian greens is from Our Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup oyster sauce

2 tbsp honey

1 tbsp brown sugar

1 tbsp fish sauce

1 tbsp lemon juice

2cm piece fresh ginger, peeled, finely grated

2 garlic cloves, crushed

2 tsp Chinese five spice

1kg piece pork scotch (neck)

1 tbsp sesame oil

4 baby pak choy, halved

1 cup bean sprouts, trimmed

1 long red chilli, thinly sliced

Steamed jasmine rice, to serve
Directions:
Directions:
Combine oyster sauce , honey , sugar , fish sauce , lemon juice , ginger , garlic and five spice in a small saucepan over medium heat. Bring to the boil. Boil for 1 to 2 minutes or until thickened slightly.

Preheat a barbecue grill (with hood) on high heat with hood closed. Using kitchen string, tie pork at 3cm intervals. Brush pork with half the oil . Cook on grill, turning, for 3 to 4 minutes or until lightly charred all over. Transfer to a foil baking tray. Brush with half the sauce mixture.

Cook pork with hood closed, using indirect heat (see note) and brushing twice with remaining sauce mixture, for 1 hour or until pork is just cooked through. Cover with foil. Set aside for 5 minutes to rest.

Increase barbecue to high heat. Brush pak choy with remaining oil. Cook for 2 to 3 minutes each side or until lightly charred.

Transfer pork and pak choy to a serving tray. Top with bean sprouts and chilli . Drizzle with any resting juices. Serve with rice .
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
A mother is the one who fills your heart in the first place - Amy Tan

 

 

 

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