Char Siu Pork Rice Bowls
Sticky, lacquered char siu pork tenderloin glazed with hoisin, honey, five-spice, and red food colour, served sliced over rice with blanched greens.
- Total time
- 40 min
- Servings
- 2
- Calories
- 490
- Protein
- 38g
Ingredients
- 400 g pork tenderloin
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ½ tsp five-spice powder
- 3 piece garlic cloves
- 2 cup cooked white rice
- 2 piece bok choy
- 1 tsp sesame seeds
Instructions
- 1
Combine hoisin, honey, soy sauce, Shaoxing wine, five-spice, and minced garlic. Reserve 2 tbsp as glaze. Marinate pork in remaining sauce for 15 minutes.
- 2
Preheat oven to 200°C (400°F). Place pork on a rack over a foil-lined tray. Roast 20 minutes, then brush with reserved glaze. Roast another 10 minutes until caramelised and internal temp reaches 63°C (145°F).
- 3
Meanwhile, blanch bok choy in boiling water 1 minute and season with sesame seeds.
- 4
Slice pork and serve over rice with bok choy.
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