Char Siu Pork with Local Plums, Steamed Rice and Asian Greens

In a medium pot, bring 3 cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Preheat oven to 200°C. Add the char siu marinade to the pork tenderloin and mix well to marinate. Ten minutes is good, longer is even better if you have time!

Peel and mince garlic and ginger. Remove bottoms of choy sum, cut in ¹⁄₂ if large or leave whole if small. Quarter plums.

Place pork on a lined tray and pour over the marinade. Arrange the plums around it. Cook for 12-15 minutes, until cooked through. Baste the pork every 5 minutes throughout with the marinade/pan juices to create a sweet, sticky glaze.

Heat a pan over medium-high heat, toast the white sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame seeds and season.

Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.

In a medium pot, bring 3 cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Preheat oven to 200°C. Add the char siu marinade to the pork tenderloin and mix well to marinate. Ten minutes is good, longer is even better if you have time!

Peel and mince garlic and ginger. Remove bottoms of choy sum, cut in ¹⁄₂ if large or leave whole if small. Quarter plums.

Place pork on a lined tray and pour over the marinade. Arrange the plums around it. Cook for 12-15 minutes, until cooked through. Baste the pork every 5 minutes throughout with the marinade/pan juices to create a sweet, sticky glaze.

Heat a pan over medium-high heat, toast the white sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame seeds and season.

Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200°C. Add the char siu marinade to the pork tenderloin and mix well to marinate. Ten minutes is good, longer is even better if you have time!

Peel and mince garlic and ginger. Remove bottoms of choy sum, cut in ¹⁄₂ if large or leave whole if small. Quarter plums.

Place pork on a lined tray and pour over the marinade. Arrange the plums around it. Cook for 12-15 minutes, until cooked through. Baste the pork every 5 minutes throughout with the marinade/pan juices to create a sweet, sticky glaze.

Heat a pan over medium-high heat, toast the white sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame seeds and season.

Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200°C. Add the char siu marinade to the pork tenderloin and mix well to marinate. Ten minutes is good, longer is even better if you have time!

Peel and mince garlic and ginger. Remove bottoms of choy sum, cut in ¹⁄₂ if large or leave whole if small. Quarter plums.

Place pork on a lined tray and pour over the marinade. Arrange the plums around it. Cook for 12-15 minutes, until cooked through. Baste the pork every 5 minutes throughout with the marinade/pan juices to create a sweet, sticky glaze.

Heat a pan over medium-high heat, toast the white sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame seeds and season.

Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200°C. Add the char siu marinade to the pork tenderloin and mix well to marinate. Ten minutes is good, longer is even better if you have time!

Peel and mince garlic and ginger. Remove bottoms of choy sum, cut in ¹⁄₂ if large or leave whole if small. Quarter plums.

Place pork on a lined tray and pour over the marinade. Arrange the plums around it. Cook for 12-15 minutes, until cooked through. Baste the pork every 5 minutes throughout with the marinade/pan juices to create a sweet, sticky glaze.

Heat a pan over medium-high heat, toast the white sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame seeds and season.

Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.

In a medium pot, bring 1¹⁄₂ cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200°C. Add the char siu marinade to the pork tenderloin and mix well to marinate. Ten minutes is good, longer is even better if you have time!

Peel and mince garlic and ginger. Remove bottoms of choy sum, cut in ¹⁄₂ if large or leave whole if small. Quarter plums.

Place pork on a lined tray and pour over the marinade. Arrange the plums around it. Cook for 12-15 minutes, until cooked through. Baste the pork every 5 minutes throughout with the marinade/pan juices to create a sweet, sticky glaze.

Heat a pan over medium-high heat, toast the white sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame seeds and season.

Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.