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Sticky Pork Fillet

A recipe from the Good Food collection.


Sticky Pork Fillet
Sticky Pork Fillet
3 tablespoons Chinese rice wine
3 tablespoons char siu sauce
2 tablespoons hoisin sauce
1 tablespoon honey
3 garlic cloves, finely chopped
1 tablespoon finely grated fresh ginger
1 teaspoon Chinese five spice
1 teaspoon sesame oil
2 x 300 g (10½ oz) pork fillets, cut in half
400 g (14 oz) baby bok choy (pak choy), halved and rinsed 


  1. Combine the rice wine, sauces, honey, garlic, ginger, five spice and sesame oil in a shallow dish. Add the pork and toss until well coated. Cover and leave to marinate in the refrigerator.
  2. Line the bottom basket of a double steamer with several pieces of baking paper and the top basket with a single layer. Punch the paper with holes. Lay the pork in a single layer in the bottom basket and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 20 minutes, basting the pork regularly.
  3. Lay the bok choy in the top steamer basket, cover and steam both baskets for a further 5 minutes. Remove the pork and cover. Pour the remaining marinade into a small saucepan, stir in 1–2 tablespoons of water and simmer over high heat for 5 minutes to reduce slightly.
  4. Slice the pork fillets and arrange on plates or in bowls with the bok choy. Drizzle with the sauce and serve with steamed rice.
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