- ¼ cup light soy sauce
- ¼ cup caster sugar
- 4 cloves garlic, crushed
- 4 cm piece of ginger, peeled, julienned
- 2 green onions, finely chopped
- 2 tbsps Shaoxing wine
- 2 tbsps black vinegar
- 2 tsp sesame oil
- 1 tsp ground cinnamon
- ½ tsp five spice powder
- ½ tsp chilli oil
- 350 g pork fillet
- 1 tbsp peanut oil
- 1 cup chicken stock
- Steamed rice, asian greens, to serve
In 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 mins.
Heat oil in a large wok on high. Remove pork from marinade, draining well. Reserve marinade for sauce. Sear pork for 5 mins, turning, until browned on all sides.
Return reserved marinade to wok with stock. Reduce heat to low. Simmer, partially covered, for 20-25 mins, until pork is cooked.
Remove pork from sauce and slice. Serve with sauce, rice and greens.
TIP If Shaoxing wine is unavailable, you can use sherry instead. If black vinegar is unavailable, swap it out for balsamic vinegar.