1. Using a sharp knife, make slashes along the pork fillet. Starting with the spring onions and ginger combine all the remaining ingredients in a pestle and mortar and marinade the pork for 2-3 hours, or overnight if you can.
2. Pre-heat the oven to 200°C. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water. Cook the pork for about 25 minutes - after 15 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.
3. Heat the groundnut oil in a wok and stir-fry the garlic and chilli for 30 seconds . Add the greens and stir-fry until it begins to wilt. Take off the heat and add the oyster sauce
13.4g of fat
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