Chinese style BBQ Pork

We used 1 pound pork tenderloin for this non traditional recipe

Ingredients for the marinade

• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 2 tablespoons light brown sugar
• 3 tablespoons runny honey
• 3 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon dark soy sauce
• 1 teaspoon Chinese five spice powder
• 2 cloves of garlic, finely grated
• 1 inch (2 cm) knob of ginger, finely grated

Instructions

Preheat the oven to 350°F . Remove pork from fridge 1 hour prior to roasting. Do not discard the marinade in the freezer bag. Place the pork on the wire rack. Roast the pork for about 30 minutes, basting every 10 min (optional).

Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.

After 30 minutes, turn the oven to broil on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven.

Let the pork rest for about 10 minutes before slicing. Pork should reach a min. internal temperature of 145°F.

Instructions to cook Bok Choy

After washing the vegetables. Bring chicken stock to boil with a bit of oil. Blanch Bok Choy in batches for 1 -2 min so its still crispy but cooked. Remove from stock and toss with a bit of soy sauce and sesame oil.