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As a nutritionist, I hear a lot of myths about food. One thing I hear time and again is that pork is ‘bad’ for you. Sure, eating bacon for every meal, every day isn’t going to set you on the path to great health, but lean pork is actually an incredible protein option. Rich in thiamin, niacin, B6 and B12, selenium, zinc and omega 3, pork is a lean muscle maker of epic proportions. It works so beautifully with Asian flavours too, which we’ve used here to very good effect – there is something so gorgeous about the marriage of sweet, salty and nutty flavours.

Sticky Chinese Style Pork

Serves: 4
Prep: 45 mins.

INGREDIENTS

  • 2 tablespoons tamari
  • 1 tablespoon Chinese five-spice
  • 1 garlic clove, finely chopped
  • 2 tablespoons raw honey
  • 2 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 1 x 650 g pork fillet
  • 2 teaspoons chili oil
  • 2 cups chopped broccolini
  • 2 cups chopped choy sum chopped red chilli (bird’s eye or serrano), to serve finely sliced spring onion, to serve

METHOD

  1. Combine the tamari, Chinese five-spice, garlic, honey, sesame oil and lime juice in a glass bowl.
  2.  Add the pork and turn to coat in the marinade.
  3.  Set aside in the fridge for at least 30 minutes and up to 2 hours if you have time.
  4.  Preheat the oven to 200°C (180°C fan-forced).
  5.  Pour 1 cm water into the base of a roasting tin, then position a wire rack over the water. Drain the pork and set the marinade aside. Place the pork on the rack and roast for 20–25 minutes or until cooked, turning halfway through and basting with the reserved marinade every few minutes.
  6. Remove from the oven and rest for 10 minutes.
  7.  While the pork is resting, heat a wok over high heat and add the chili oil. Once hot, add the broccolini and stir-fry for 2 minutes. Add the choy sum and stir-fry for a further 2 minutes until tender and crispy.
  8.  Slice the pork and serve with the stir-fried greens alongside. Garnish with chopped chili and spring onion.
This recipe is taken from Eat Drink and Still Shrink Book 

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