Cook Yourself Thin

Char sui barbecue pork with stir-fried Asian greens recipe

Gizzi takes on the takeaway with an oriental Cook Yourself Thin recipe that manages to be sweet and sticky but still saintly where calories are concerned

Serves 4

Preparation time 10 minutes
Cooking time 30 minutes

Ingredients

  • 500g pork fillet, trimmed
  • 4cm piece ginger, grated
  • 2 cloves garlic, finely chopped
  • 50ml soy sauce
  • 50ml rice wine or mirin
  • 2 spring onions, shredded
  • 2 tbsp brown sugar
  • 1 tbsp hoi sin sauce
  • 2 tbsp yellow bean sauce
  • 1 tbsp vegetable oil
  • 60ml agave nectar
  • ¼ tsp white pepper
  • 240g rice

For the greens

  • 300g choi sum/pak choi or tenderstem broccolli
  • 1 tsp ground nut oil
  • 2 cloves garlic sliced
  • 1 red chilli sliced
  • 2 tbsp oyster sauce

METHOD

How to make Char Sui barbecue pork

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

Comments

Average rating: 3.5/5
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Cook Yourself Thin

Last Broadcast: Monday 21 June 2.55PM

Watch now on 4oD

Nutritional Information

Per serving
566kcals
13.4g of fat

How to cook rice

Gordon Ramsay helps you make light and fluffy basmati rice in this video how to

How to prepare and stir fry beef

Learn how to prepare and stir fry beef with this video how to from Gordon Ramsay

How to handle chillies

Too hot to handle? Watch Gordon Ramsay's chilli tips from Cookalong Live

Wednesday 16 June 2010
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