Five-spice pork with pumpkin and pak choy

Sticky Chinese-style pork tastes great teamed with steamed vegies.

Recipe «Five-spice pork with pumpkin and pak choy» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp soy sauce, 1 tbsp sweet chilli sauce, 1/4 tsp Chinese five spice, 1 tsp finely grated fresh ginger, 1 garlic clove, crushed , 8 lean pork loin medallions, 500g Butternut pumpkin, peeled, deseeded, thinly sliced, 2 bunches baby pak choy, washed, quartered , 1 tbsp peanut oil, Lime wedges , to serve.

Ingredients:

• 1 1/2 tbsp soy sauce 
• 1 tbsp sweet chilli sauce 
• 1/4 tsp Chinese five spice 
• 1 tsp finely grated fresh ginger 
• 1 garlic clove, crushed 
• 8 lean pork loin medallions 
• 500g Butternut pumpkin, peeled, deseeded, thinly sliced 
• 2 bunches baby pak choy, washed, quartered 
• 1 tbsp peanut oil 
• Lime wedges , to serve 

Instructions

1. Combine the soy sauce, sweet chilli sauce, five spice, ginger and garlic in a glass or ceramic bowl. Add the pork and toss to coat.
2. Place the pumpkin in a large steamer over a wok one-third filled with simmering water (make sure the steamer doesn't touch the water). Cook for 4 minutes or until almost tender. Top with the pak choy. Cook for a further 1-2 minutes or until the vegetables are tender.
3. Heat half the oil in a large non-stick frying pan over medium-high heat. Drain the pork from the marinade. Reserve the marinade. Add half the pork to the pan and cook for 2 minutes each side or until cooked through. Transfer to a plate. Repeat with the remaining oil and pork.
4. Add the reserved marinade to the pan and cook for 1 minute or until heated through. Divide the vegetables among serving plates and top with the pork. Drizzle over the marinade. Serve with lime wedges, if desired.