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Pork Tenderloin, Spiced Rock Sugar Syrup, Green Tea Infused Rice, Stir Fried Kangkung
- Steps
- Ingredients
Steps
- Place rock sugar, mandarin zest, star anise, cassia quills, cloves, vinegar, 1 teaspoon soy sauce and 250ml (1 cup) water in a saucepan over medium heat. Simmer for 10 minutes to allow flavours to infuse. Strain through a fine sieve, and set aside.
- Bring 1¾ cups water to the boil in a saucepan. Remove from heat, add tea bags and allow to infuse for 10 minutes. Remove tea bags, add rice and bring to the boil over medium heat. Reduce heat to low, and simmer for about 15 minutes or until rice is tender and water is absorbed. Set aside.
- Season pork with salt and pepper. Place a frying pan over medium heat, add 1 tablespoon of the vegetable oil, and cook pork for about 18 minutes or until caramelised and cooked to medium, or until cooked to your liking. Remove from heat, cover loosely with foil, and set aside to rest for 5 minutes.
- Heat remaining 1 tablespoon vegetable oil in a wok over medium-high heat. Add kang kung and garlic, stir-fry for 1 minute until leaves start to wilt, then add remaining 3 teaspoons soy sauce, and toss to combine.
- To serve, slice pork and divide among plates. Drizzle with sugar syrup, and serve with the rice and kang kung.