Donna Hay, Australia’s go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you’re making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied and eager to know where you got the recipe. This shiny, laquered pork pairs beautifully with Asian greens and looks beautiful on a platter.
- 2 tablespoons char siu or hoisin sauce
- 2 tablespoons spicy black bean sauce
- 2 1/2-pound pork fillets
- vegetable oil, for brushing
- 2 bunches choy sum, trimmed
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, crushed
- 3 green onions (scallions), thinly sliced
- 1 teaspoon sesame seeds, toasted
For the pork
Place the char siu and black bean sauces in a bowl and mix to combine. Preheat a char-grill pan or barbecue over high heat. Brush the pork with oil and cook, turning occasionally, for 15 minutes. Brush with the sauce mixture and cook for a further 1-2 minutes or until caramelized and cooked through.
Place the choy sum in a large saucepan of salted boiling water and cook for 4 minutes or until tender. Drain, transfer to a bowl, add the oyster sauce, soy sauce and garlic and toss to combine. Slice the pork and place on a serving plate with the choy sum. Sprinkle with the onion and sesame seeds to serve.