Ultimate Chinese New Year Hoisin Pork Steak

Peel and grate the garlic (or use a garlic press).

Coat the pork with half the garlic and season with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.

Trim the pak choi, then thinly slice widthways. Halve any thick broccoli stems lengthways. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 3-5 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Meanwhile, trim and thinly slice the spring onion. Crush the peanuts in the unopened sachet using a rolling pin.

When cooked transfer the pork steaks to a clean plate and leave to rest. Cover with foil to keep warm. Wipe out the pan.

Pop the now empty pan back on medium-high heat with a drizzle of oil. 

Once the oil is hot, add the Tenderstem® and pak choi, stir-fry for 2-3 mins. Add the ginger puree, and remaining garlic, cook for 30 secs. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Transfer to a bowl and cover to keep warm.

Pop the now empty pan back on medium-high heat. 

When the pan is hot, pour in the hoisin, teriyaki and water for the sauce (see pantry for amount), stir and boil until the sauce reduces and thickens, 2-4 mins. 

Slice the pork steak widthways into 1cm thick slices. Add the pork slices to the sauce and stir to glaze evenly.

Using a fork, gently fluff the rice, then stir through the sesame seeds.