Char Siu Pork & Rice

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  475g

• Sainsbury's Microwave Basmati Rice

  4 servings or 500g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Brown sugar

  2 tsp unpacked or 6g

• Honey

  2 tbsp or 42g

• Blue Dragon Teriyaki Stir Fry Sauce

  120g

  60g

• Chicken Stock Cubes

  Sainsbury's

  1 Cube or 200g

• Amoy Light Soy Sauce

  3 tbsp or 15g

• Chinese Five Spice Blend Grinder

  President's Choice

  2 tsp or 12g

• Pak Choi

  Chinese Cabbage - Tesco

  200 grams or 200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Pork Tenderloin Sprinkle of sesame seeds Microwave Rice If you'd like to shop the MuscleFood range, please find the link 🔗 in my bio! Discount code: SWLD at the checkout will get you £5 off when you spend £60! ❤ Marinade ⬇️ 2 Tsp Brown Sugar (2) 2 Tbsp Runny Honey (4) 2 Tbsp Teriyaki Sauce Chicken Stock Cube (Free) 3 Tbsp Light Soy Sauce (Free) 1 Tsp Chinese 5 spice (Free) 1 Tsp Red Food Colouring Method ⬇️ Preheat your oven to 200 degrees. Mix the marinade ingredients together in a small bowl. Spray a casserole dish with Frylight and add the pork Tenderloin joint. Season well with salt and paper. Pour the marinade over the pork and make sure it is all covered. Cover the dish loosely with silver foil and cook in the oven for 20 minutes. Top tip - be sure to keep basting the meat with the sauce every 5 minutes or so. Allow the meat to cook for the last 5 minutes without the foil. Leave to stand for 10 minutes before carving. Serve with half a pak choi and rice. Sprinkle over sesame seeds and spring onions

Similar Foods

• Pork Fried Rice
• One Pan Pork Chops and Rice
• Pork Chops and Sugar Snap Peas with Mint Julep Glaze
• Sweet and Sour Pork Chops
• One-Pot Chicken Enchilada Rice
• Seared Scallops With Pancetta and Brussels Sprouts