Ingredients

Step by step

1. Mix 3 tablespoons of the Lee Kum Kee Char Siu Sauce and 1 tbsp Lee Kum Kee Premium Oyster Sauce together in a shallow bowl. Add the pork tenderloin fillet, cover and marinate for at least 30 minutes, ideally overnight, in the fridge.
2. Preheat the oven to 190°C, fan 170°C, gas 5 and roast the marinated meat for 15-20 minutes (depending on the thickness of the fillet). Flip the meat to the other side and roast for another 15-20 minutes until the juices run clear.
3. While the pork is roasting, cook the rice following pack instructions. Heat the oil in a wok or frying pan and fry the pak choi, cut sides down, for 2-3 minutes on a medium-high heat. Sprinkle with the Chinese 5-spice and soy sauce, add 2 tablespoons of water then flip the pak choi, cover the pan and cook for 2-3 minutes until tender.
4. Brush the remaining 1 tablespoon of Lee Kum Kee Char Siu Sauce over the pork fillet, turn off the oven and leave the char siu to rest for a couple of minutes before slicing thickly.
5. Place the sliced char siu pork on top of the rice in bowls and serve with the pak choi. Drizzle with extra Lee Kum Kee Char Siu Sauce if you wish.