Prep 10 mins
Cook 25 mins
added for the asian forum tag game feb 08 Gai choy is a mustard-flavoured Chinese cabbage. It's available from some Woolworths and Asian grocery stores.
- 1 tablespoon brown sugar
- 80 ml tamari
- 6 whole star anise
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon rice vinegar
- 1⁄2 teaspoon sesame oil
- 8 about 1 . 6kg pork cutlets, excess fat trimmed
- 60 ml water
- 1⁄2 teaspoon sesame seeds
- 1 bunch mustard flavored Chinese cabbage, ends trimmed (Gai Choy)
- 1 bunch choy sum, ends trimmed
- 1⁄2 small Chinese cabbage, coarsely chopped
- 1 bunch green shallot, ends trimmed, thinly sliced diagonally
- Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours.
- Preheat oven to 220°C Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
- Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat.
- Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted.
- Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce.