Five-spice ginger pork
Chinese five spice
1 tbs, finely grated
2 clove(s), crushed
lean pork fillet
450 g, (buy 500g)
1 tbs, or canola
1 bunch(es), cut into 5cm lengths
fresh red chilli
1 whole, thinly sliced
1 medium, wedges
- Combine soy sauce, honey, five spice, ginger and garlic in a shallow dish. Add pork and turn to coat. Cover and place in fridge for 2 hours.
- Lightly spray a barbecue or chargrill with oil and preheat over medium-low heat. Cook pork, turning occasionally, for 15–18 minutes or until browned and cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 10 minutes before thinly slicing.
- Meanwhile, prepare noodles following packet instructions or until just tender. Drain.
- Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry gai lan for 1–2 minutes until just tender. Add oyster sauce and chilli and stir-fry until heated through. Serve pork with gai lan, noodles and lime wedges.