Honey Soy Sauce for Pork

Peered into the freezer this a.m., wanted to spend the day stitching and not shopping, was happy to see a pork fillet in there, so popped it into the fridge to thaw, that and some nice fresh pak-choy for a simple but tasty dinner. Cooked the pork in a honey, ginger, soy sauce, steamed the pak-choy and served them with steamed rice. Easy Peasy.

Ingredients: to serve 2
1 x 350 - 400 grm pork fillet,
2 Pak-Choy
1 dried chili, or 1 fresh red chill, seeds removed and sliced.
1 knob fresh ginger, cut into small chunks
1 teaspoon sesame oil
1/4 cup dark soy sauce
1/4 cup chicken stock or water
1/2 cup honey
1/4 cup sherry, dry is best but sweet will do.

Trim the pork fillet, cut into serving sized lengths and then in half through the length.
Pound chili and ginger in a mortar or process in a mini processor, add the sesame oil and transfer to a frying pan, heat slightly (approx. 1 min. ) to release the oils in the chili and ginger.

Add the soy sauce, stock, honey and sherry, stir and bring just to the boil, place the prepared pork fillets in the sauce, lower heat to medium and cover, cooking pork for approx 10 mins until just cooked.

Trim the root end from the pak-choy, wash each leaf and cut into 1"(3-4cm) lengths
separating the stems to one pile and the leaves in another.
Steam the pak-choy stalks until just cooked but still crisp, add the leaves, turn heat off and cover.

Remove pork to a plate and keep warm, turn up heat on sauce and reduce until quite syrupy, take care not to let it go to far and turn into toffee, always a worry with any sauce with a high sugar content.

Return pork to sauce to coat, transfer to serving dish and pour remainder of sauce over.
Serve with the Pak-Choy and rice.

Another 20 minute fridge to table dish.

Enjoy with a nice glass of something lovely, something white and crisp? or maybe a bubbly?