Poaching your pork fillet will lock in moisture and infuse the meat. Our quick broth reduces to a sticky serving sauce to finish the dish perfectly.
| Servings | 2 |
| Preparation time | 5 mins |
| Cooking time | 20 mins |
| Calories | 377 |
EQUIPMENT
- Grill plate or grill pan
- Sharp knife
INGREDIENTS
- 1 pork fillet
- 2.5cm piece of ginger, finely chopped
- 1 medium sized red chili, finely chopped
- 1 clove garlic, finely chopped
- 1 cinnamin quill
- 1 star anise
- 1 tbsp olive oil
- 1 cup chicken stock
- 1/4 cup chinese cooking wine
- 1/4 cup soy sauce
- 1 tbs brown sugar
- 1 bunch choy sum, trimmed and fronds seperated
METHOD
- In a saucepan set to medium heat olive oil and add garlic, chili and ginger, cook until ingredients soften and become fragrant.
- Add the star anise and cinnamon, stirring for 2 minutes while the spices heat up.
- Add the Chinese cooking wine, soy sauce, stock and brown sugar.
- Add the pork fillet and bring the saucepan to boil, then simmer gently for 8 minutes. If the pork fillet is not completely immersed in the liquid turn the fillet regularly while cooking.
- Heat a frying pan on the stove on high. At the 8-minute mark, transfer the pork fillet the frying pan and sear for 30 seconds each side, then set aside to rest lightly covered.
- Pour the liquid into the frying pan, add your choy sum and blanche for 3 minutes and remove.
- Continue to cook the liquid until it reduces into a sticky sauce for serving.
- Serve with fragrant jasmine rice.
