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1lb 5 oz pork fillets
4 cups Shredded bok choy
Marinade:
2 crushed garlic cloves
1 fresh ginger root, grated
1 Tbsp soy sauce (light if you wish)
1 Tbsp Thai fish sauce
1 Tbsp rice wine
1 Tbsp hoi-sin sauce
1 Tbsp sesame oil
1 Tbsp brown sugar
1/2 tsp 5-spice powder
1 Tbsp crushed red pepper
optional: a few drops of red food coloring
1. Mix marinade ingredients together and spread over the pork, coat evenly. Place in a large dish, cover and refrigerate overnight.
2. Place a rack in a roasting pan, then fill the pan half-full with boiling water. Place pork on the rack. Reserve marinade for later use.
3. Roast in preheated oven at 425 degrees F for approx. 20 minutes. Baste with marinade and lower heat to 350 F. Continue roasting for 35-40 minutes, basting occasionally until the pork is a rich, reddish brown and thoroughly cooked.
4. Cut the pork into slices and serve on a bed of shredded bok choy. Garnish as you wish.
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