IN THE KIT
12 ozpork tenderloin
6 ozjasmine rice
6 ozpak choi
6 ozchar siu sauce
1 ozginger/garlic/onion/sesame oil blend
1 ozsesame seeds
4 oztamari/mirin blend
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
Sheet pan lined with parchment paper or sprayed with non stick oil
Small saucepan with lid
Shallow dish to marinate pork
Microplane or grater
12 oz water
Adjust racks to top & middle positions & preheat oven to 450°F;
Pat pork dry with paper towels; season with salt & pepper;
Marinate with ¾ char siu sauce in a shallow dish, turning to coat;
Rinse well & roughly chop whole pak choi;
Thinly slice green onion.
In a small saucepan, combine rice, measured water, pinch of salt; bring to a boil. Cover, cook over low heat until rice is tender & water is absorbed, about 17-20 minutes. Keep covered until ready to serve.
Add chopped green onion, tamari blend, drizzle of olive oil to small bowl & combine. Season to taste with salt & pepper.
Heat a drizzle of olive oil in a large pan over medium heat. Add pork & sear, turning occasionally, until browned all over, 3-4 minutes. It should be caramelised & slightly charred on all sides. Remove from skillet, place on sheet pan. Wipe skillet clean.
Roast pork 10-12 minutes until cook through. Let pork rest a few minutes after removing from the oven.
Add ginger/garlic blend to skillet. Cook over medium high heat until fragrant, about 1 minute. Add pak choi, stir fry for 5-7 minutes until just tender/wilted. Set aside.
Fluff rice with a fork. Thinly slice pork. Spoon rice onto plates, top with pork, drizzle tamari sauce & any leftover char siu sauce over top. Serve with pak choi alongside. Sprinkle with sesame seeds.