The richness of pork pairs well with Chinese five spice, a classic blend that combines fragrant star anise and spicy Szechuan peppercorns with the sweetness of cinnamon, cloves and fennel seeds.
4 pork scotch fillet steaks
3 tablespoons soy sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
½ teaspoon Chinese 5 spice
1 tablespoon lemon juice
1 tablespoon vegetable oil
4 medium heads bok choy
2 tablespoons water
toasted sesame seeds
2 spring onions, thinly sliced
½ long red chilli, seeded and thinly sliced
sea salt and freshly ground pepper
Pork: Using a sharp knife, lightly score both sides of the pork steaks.
Marinade: Combine all the ingredients in a shallow dish and add the pork, turning to coat. Marinate for 30 minutes.
To cook: Heat the vegetable oil in a sauté pan. Lift the steaks out of the marinade, scraping off the excess with your fingers and letting it drip back into the dish. Reserve the marinade.
Cook the pork for 3–4 minutes each side until golden and just cooked through. Transfer to a plate, cover loosely and rest for a few minutes. Don’t wash the pan.
To serve: Cut the bok choy into wedges through the stem and rinse well. Pat dry with kitchen towels. Stir the water into the reserved marinade. Add the oil to the pan in which the pork was cooked and when hot add the bok choy. Add the reserved marinade, season and cover then cook until the bok choy is wilted and just tender, turning occasionally.
Divide the bok choy between plates. Slice the steaks thinly against the grain and place on top along with the resting juices and a sprinkling of sesame seeds, spring onion and chilli.