The caramelising of this honey and soy sauce results in a deep and rich shade of brown that can fully engulf even the heftiest slice of pork fillet, a flavourful braise that serves as a good base for Hokkien noodles and a bed of fresh gai lan.
- 1 tablespoon peanut oil
- 4 pork scotch fillet steaks (750 g)
- 2 clove garlic, crushed
- 5 cm piece fresh ginger (25 g), grated
- ⅓ cup (80 ml) light soy sauce
- ¼ cup (90 g) honey
- ½ cup (125 ml) water
- 800 g gai lan, trimmed, stems and leaves separated
- 450 g fresh Hokkien noodles
Heat oil in small flameproof baking dish; cook pork until browned all over. Remove from heat. Stir in garlic and ginger; stir in sauce, honey and the water.
Cover dish with tight-fitting lid or two layers of foil; bake for 1½ hrs.
Remove lid or foil away from you to allow steam to escape; roast, uncovered, for a further 30 mins or until pork is tender.
Boil noodles in same saucepan of boiling water until tender, separating noodles with fork; drain. Return noodles to saucepan; add ½ cup of pan juices from pork, toss to coat.
TIP Use vegetable oil instead of peanut oil if you prefer. Pork scotch fillet steaks are also known as pork neck steaks. Pork is tender when it breaks apart easily with a fork.
TIP Use choy sum if you can’t get gai lan. Using a large sharp knife, cut the gai lan stems from the leaves. Remove the wilted gai lan leaves from the pan with a slotted spoon. Drain the noodles through a colander or sieve in sink. Rinse with hot water if you like.