1 tablespoon sesame oil
½ cup hoisin sauce
2 tablespoons soy sauce
3 centimetre piece of ginger, peeled and finely grated
700 grams pork strips
2 cups medium grain white rice
½ teaspoon salt
2 pak choy
2 cloves garlic, peeled and thinly sliced
1 teaspoon soy sauce
2 tablespoons sesame seeds, toasted
¼ cup coriander leaves
½ fresh chilli, finely sliced, optional
In a bowl, combine the sesame oil, hoisin, soy and ginger. Place the pork strips on a lined baking tray. Cover with hoisin mix and leave to marinate in the refrigerator for at least 30 minutes.
Heat the oven to 200ºC.
Cook the pork for 25–30 minutes or until sticky and caramelised, flip them over half way through cooking.
In a microwave proof dish with a lid, place the rice, salt and 3½ cups of water. Microwave for 15 minutes or until water has evaporated and rice is sticky and cooked through. Fluff up using a fork. Alternatively, place the rice, water and salt in a large pot and bring to the boil. Reduce the heat to low, place the lid on top and cook for 15 minutes or until water has absorbed. Remove from heat and let stand covered for 5 minutes.
Cut the pak choy in half lengthways and place in a large pan. Add the garlic and 1/2 cup of water. Bring to a simmer, continue cooking for 3–4 minutes or until pak choy is soft. Drain in a colander and toss with soy sauce and 1 tablespoon of sesame seeds.
Serve with remaining sesame seeds, fresh chilli, coriander leaves and soy sauce. Serves 4.