This Asian fusion dish was so good that despite cooking a double batch there were no leftovers for lunch the following day!
Prep 10 min // Cook 25 min
2 x pork fillets
4 tbs sweet chilli sauce
¼ cup Hoisin sauce
1 long red chilli finely chopped
4 cloves garlic crushed
1 tbs minced ginger
1 tbs honey
2 cups (day old) cooked rice
1 pack of steamed fresh peas, corn and carrot (cooked in the microwave)
2 spring onions diced
1 bunch of bok choi chopped roughly
1 tbs minced garlic
Mix all the ingredients together and pour over the pork fillet. Marinate in the fridge for at least 2 hours (24 hours will give you a deeper flavour).
Preheat the oven to 200 degrees and line a baking tray with foil.
Heat 1 tbs oil in a pan and when the pan is hot, remove the pork from the marinade and sear the fillet for 2 minutes each side.
Transfer the pork to the tray lined with foil. Pour ¼ of the remaining marinade over the pork, then wrap up in the foil.
Cook for 20-25 minutes, then remove from the oven and let it rest for 5 minutes.
Slice thickly and serve with the rice with the juices from the foil poured over the pork.
Make your rice while the pork is cooking.
Using the same pan from searing the pork, sauté the spring onion and garlic for 2 minutes.
Add the rice and stir fry for 2 minutes, coating the rice in the marinade and oil from the pork.
Add the vegetables (which have been steamed) and stir through.
Pour the remaining marinade over the rice and mix through well.
Mix in bok choi and remove from the heat.