Asian style mustard pork with pak choi

11 Aug

Oh dear. I was really not impressed with this recipe – the portion sizes and the cooking times were way off. The recipe calls for 300g pak choi, which is supposed to be enough for four. I used 200g for three, and realistically you’re going to need at least 400g to feed four, especially as it is the only vegetable in this dish. Next time I would definitely do some more vegetables, pak choi just wasn’t enough. On another note, I  also stir fried the pak choi with garlic and a tiny bit of crushed chilli – it’s not the most interesting otherwise!

IMG_2374The marinade however was actually quite tasty, so I’m still going to post up the recipe. Personally I would have preferred the marinade with chicken and served with rice, it’s almost more curry-esque; this meal really was disappointing other than the marinade. If anyone has any other good recipes for pork please do let me know – the only pork recipe which PD and I have found and which we really enjoy is Chinese pork (hoi sin base), so I’ll post that up soon too. It’s delicious!

Recipe (serves ‘4’…realistically will only serve 4 if you’re providing about double the veggies!)

  • 4 pork filletsIMG_2375
  • Salt and pepper
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tsp 5 spice powder
  • Juice and zest of 3 limes (or lemons)
  • 60g mustard
  • 2 tbsp oil
  • 300g pak choi (more, more…MORE!)
  • 1/2 tbsp soy sauce

1. Season pork with salt and pepper and put into a big flat baking dish. Mix thyme, 5-spice, mustard, juice and zest of limes and one tbsp oil. Pour over pork and allow to sit for at least one hour in the fridge.

2. Heat a grill or frying pan to med-high and cook for 10-12 mins (note: depending on the size of your pork fillet you may need to adjust the cooking times, mine was a regular medium sized filled and I felt it was slightly over cooked at ten minutes) turning once half way through cooking.

3. At the same time, heat a little oil in a pan and cook the pak choi for 3-4 minutes until wilted (personally I like to cook the white part of the vegetable for a little longer than the leafy part, so I separate the two before cooking). Toss with the soy sauce, season with salt and pepper and serve along with the pork.



One Response to “Asian style mustard pork with pak choi”

  1. sybaritica August 12, 2012 at 11:27 pm #

    You could try cutting the pork in strips, marinating in the same mix… then stir fry the pork with the Pak Choy. The flavours look like they should be very nice 🙂

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