Sesame-soy Pork with Bok Choy
- 4 slices Pork neck or pork steak (each about 150 grams)
- 4 small head Bok Choy
- 4 large carrots
- For the marinade
- 1 tablespoon salt
- 30 grams sugar
- 1 teaspoon light Bean paste
- 1 teaspoon Chinese alcohol (Gao Liang, Asia shop)
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
For the marinade, mix salt, sugar, bean paste, liquor and the two soy sauces. Pour over the meat and turn to coat. Cover and refrigerate for 45 minutes.
Rinse and halve bok choy. Blanch in boiling salted water for about 5 minutes. Drain. Peel and quarter carrots lengthwise. Blanch 5 minutes. Drain.
Meanwhile, for the sauce, dissolve honey in a bowl with 2 tablespoons of hot water. Cool about 5 minutes, stirring. Stir in rice vinegar, rice wine and cornstarch and mix well.
Preheat the broiler. Remove the meat from the marinade and brush with a little oil. Broil the meat each side for about 2 minutes, watching carefully. Remove the meat, cut each piece in half and place on a clean baking sheet. Coat the surface thickly with the sauce. Broil for 4 to 5 minutes, watching carefully. Sprinkle the meat with sesame seeds and serve with blanched vegetables.