- 1/4 cup light soy sauce
- 1/4 cup caster sugar
- 4 cloves garlic, crushed
- 4 centimetre ppiece of ginger, peeled, julienned
- 2 green onions, finely chopped
- 2 tablespoon shaoxing wine (see notes))
- 2 tablespoon black vinegar (see notes))
- 2 teaspoon sesame oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon five spice powder
- 1/2 teaspoon chilli oil
- 350 gram pork fillet
- 1 tablespoon peanut oil
- 1 cup chicken stock
- steamed rice, asian greens, to serve
- 1In a bowl, combine soy, sugar, garlic, ginger, onion, wine, vinegar, sesame oil, spices and chilli oil. Add pork, turning to coat. Cover and chill for 30 minutes.
- 2Heat oil in a large wok on high. Remove pork from marinade, draining well. Reserve marinade for sauce. Sear pork for 5 minutes, turning, until browned on all sides.
- 3Return reserved marinade to wok with stock. Reduce heat to low. Simmer, partially covered, for 20-25 minutes, until pork is cooked.
- 4Remove pork from sauce and slice. Serve with sauce, rice and greens.
Shaoxing wine is a Chinese rice wine that is available from specialty Asian food stores. If unavailable, you can use sherry instead. Black vinegar is a rich Chinese vinegar that is available from specialty Asian food stores. Balsamic vinegar can be used instead.
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