Name: Hoisin pork with garlic & ginger greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g pork loin steak cut into 2cm-thick slices; 4 tbsp hoisin sauce; 1 tbsp light soy sauce plus a dash; 350g thin-stemmed broccoli; 1 tbsp sunflower oil; 2 garlic cloves thinly sliced; 5cm-piece ginger shredded; 1 bunch spring onion halved lengthways; 350g bok choi halved lengthways; rice or noodles, to serve (optional)

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Hoisin pork with garlic & ginger greens

Hoisin pork with garlic & ginger greens

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

Plus marinating

A star rating of 4.5 out of 5.22 ratingsRate

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Marinate lean loin steaks with Chinese sauce then serve with plenty of bok choi cabbage for a healthy supper

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Ingredients

Nutrition

Units:

MetricUS

500g pork loin steak

cut into 2cm-thick slices
4 tbsp hoisin sauce
1 tbsp light soy sauce

plus a dash
350g thin-stemmed broccoli
1 tbsp sunflower oil
2 garlic cloves

thinly sliced
5cm-piece ginger

shredded
1 bunch spring onion

halved lengthways
350g bok choi

halved lengthways
rice

or noodles, to serve (optional)

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Nutrition: per serving

kcal420

low
fat28g
saturates9g
carbs12g
sugars8g
fibre6g
protein31g
salt1.5g

low

Method

step 1

Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
step 2

Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.

Recipe from Good Food magazine, August 2012

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A star rating of 4.5 out of 5.22 ratings

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