soy and sake pork with pak choi

How to make soy and sake pork with pak choi recipe

Serves 4

Preparation time 5 minutes, Cooking time 15–20 minutes

Ingredients:
100 ml (3½ fl oz) Japanese soy sauce
100 ml (3½ fl oz) sake
1½ tablespoons sugar
500 g (1 lb) lean pork loin or fillet, cut into 2.5 cm (1 inch) cubes
750 g (1½ lb) pak choi, cut in half lengthways
sesame seeds, to garnish

Method:
Put the soy sauce, sake and sugar in a large, deep frying pan and stir to dissolve the sugar. Bring to the boil and simmer for 3–4 minutes. Add the pork and simmer gently for 7–8 minutes, or until the pork is just cooked through, turning occasionally. Remove from the heat and leave to rest.

Place the pak choi in a steamer basket and lower into a shallow saucepan of boiling water so that the pak choi is not quite touching the water. Cover and steam for 3–4 minutes or until tender. Alternatively, use a bamboo or electric steamer.

Arrange the pak choi in serving dishes with the pork and its cooking liquid and steamed Thai jasmine rice. Sprinkle over sesame seeds and serve immediately.

For Japanese tofu & vegetables, make as above, replacing the pork with 500 g (1 lb) firm, sliced or cubed tofu and the pak choi with 250 g (8 oz) green beans and 500 g (1 lb) mixed Asian-style vegetables.

soy and sake pork with pak choi