Eight Bells

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Sunday, October 29, 2006

Asian Pork For Two

1 300g pork fillet
1 packet of Continental Japanese soy, ginger and honey flavour base
Bok Choy

Marinade the pork for an hour in half of the sauce, keep the other half of the sauce aside. Cook the pork in the oven at 180C for 40 mins turning once and basting with the marinade. When cooked stand for 5 mins and then slice.
Cook your rice, we used a mixture of white and wild rice called 'entertainer' from Sunrise. One cup of rice to 1 1/2 cups of water. Put the rice and the water into a saucepan, bring to the boil then turn right down and cover and cook for a further 12-14 minutes or until done, you will need to stir to stop the rice sticking to the pan.
Steam the Bok Choy.
To serve heat the remainder of the sauce by placing the packet in a pan with about 3cm of water, heat.
Make a tian of the rice using a small shallow bowl or in this case a star shaped pastry cutter. Serve with the pork and Bok Choy and a little sauce.


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