The finished recipe. Five-Spice Pork with Pak Choi and RiceIngredients 1 to 6. 170 g Pork tenderloin (Left whole for roasting, then sliced. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). A teaspoon Chinese five spice. 1 tbsp (15 g) Tamari. 1 tsp, about 7 g Honey. 2 cloves, about 6 g Garlic. A thumb, grated Fresh gingerIngredients 7 to 10. 150 g Pak choi. 140 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 1 tsp, about 4 g Toasted sesame oil. 20 g Spring onionStep 1. Mix the five-spice, tamari, honey, half the garlic and the ginger, rub it over the pork and leave for twenty minutes.Step 2. Heat the oven to 220°C. Roast the pork on a lined tray for eighteen to twenty minutes, spooning the marinade over it once, until the outside is dark and sticky and the centre reads 63°C or is barely pink.Step 3. Rest the pork for five minutes. Meanwhile halve the pak choi and fry it cut side down in the sesame oil with the rest of the garlic for two minutes, then add a splash of water and cover for two more.Step 4. Slice the pork thickly and serve over the rice with the pak choi and spring onion, with any tray juices poured over.
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