Sticky pork with spring onions
Serve this classic Chinese pork with rice and green vegetables, or sliced thinly to top a big bowl of soup noodles.
Takes 30 minutes • Serves 4
– 4 pork steaks, left whole
– 1 bunch of spring onions
FOR THE MARINADE
– 2 tbsp rice wine (or use dry sherry)
– 6 tbsp dark soy sauce
– 2 garlic cloves, crushed
– 4 tsp light muscovado sugar
Put the marinade ingredients into a large freezer bag, add the pork and shake to coat. Leave for 20
minutes (or, if you have more time, overnight in the fridge). Meanwhile, shred the onions.
Heat the grill to medium and put the steaks on to the grill pan, reserving a little of the marinade.
Cook until sticky and glazed, about 8 minutes, turning over halfway through cooking and spooning
over a little more of the marinade every now and then.
Once the meat is done, rest it on a plate while you finish the sticky glaze. Put the remaining
marinade into a small pan and boil for a few seconds until syrupy. Slice the pork, spoon over the
reduced marinade and sprinkle with the spring onions to serve.
Food: Sticky pork with spring onions
• Per serving 365 kcalories, protein 30g, carbohydrate 10g, fat 23g, saturated fat 9g, fibre 1g, sugar 9g, salt 4.28g