Char Siu Pork with Egg-Fried Rice

Ingredients

• 600 g pork tenderloin
• 3 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp dark soy sauce
• 1 tsp Chinese five-spice powder
• 600 g cooked long-grain rice, cold
• 3 eggs
• 100 g frozen peas
• 4 spring onions
• 3 tbsp vegetable oil

Method

1. 1

   Mix the hoisin, honey, soy sauce and five-spice together. Coat the pork tenderloin all over and marinate for at least 30 minutes.

2. 2

   Preheat the oven to 200°C/180°C fan. Roast the pork on a wire rack over a foil-lined tray for 25–30 minutes, basting halfway through, until caramelised and cooked through.

3. 3

   Rest the pork for 5 minutes, then slice thickly on the diagonal.

4. 4

   Heat 2 tbsp oil in a wok over a high heat. Add the cold rice and stir-fry for 3 minutes, breaking up any clumps.

5. 5

   Push the rice to one side, add the remaining oil and scramble the eggs until just set, then mix through the rice.

6. 6

   Add the frozen peas and spring onions, toss for 2 minutes and season with a splash of soy sauce.

7. 7

   Serve the egg-fried rice topped with the sliced char siu pork.