Char Siu Pork with Rice & Greens

How to make it

1. Cut the pork in half lengthways and place in a resealable plastic bag or a shallow baking dish.
   Combine the char siu, hoisin and soy sauces along with the five spice, together in a small bowl.  Drizzle the marinade over the pork, ensuring it is well covered.  Refrigerate for at least 3 hours but preferably 24 hours.

2. Heat the oven to 160°C.
   Line a roasting dish with foil and then place a baking rack on top of this.
   Lift the pork from the marinade and place on the rack, pour 1 cup of water into the pan and roast for 1 ½ hours.
   

3. While the pork is cooking, heat the excess marinade with the honey in a small pot.  Baste the pork with this every 20 minutes during cooking. When the pork is just about cooked, rinse the rice and cook according to the packet instructions.

4. Halve the bok choy lengthwise and cook in a wok or frying pan with a small amount of water until just tender.

5. Slice the pork and serve in shallow bowls with the rice and bok choy alongside. Sprinkle with chives.

6. Tip: You can use other cuts of pork e.g.pork loin but if you do so you will need to reduce cooking time.  Scotch fillet makes for lovely juicy char siu pork.

   To create the traditional red hue to your pork add a teaspoon or two of red food colouring.