This marinade causes the pork to be sweet and glazed, perfect with chinese style greens.

Ingredients - serves 4

450g pork tenderloin, cut into 3 cm thick slices
1 tbsp soy sauce
1 tbsp olive oil
1/2 tsp chinese 5 spice
1 tsp honey

8 spears of purple sprouting broccoli
3 tbsp chinese oyster sauce
1 knob fresh ginger, peeled
1-2 cloves garlic, peeled
2 tbsp groundnut oil

Method

Mix the marinade for the pork in a bowl and turn the pork pieces in it to coat, refrigerate for an hour. Thread the pork onto presoaked wooden kebab sticks. Grill until browned and cooked through - try not to overcook or the meat will be dry.

Slice the garlic thinly and cut the ginger into slices then match-like pieces. Cook the broccoli spears in lightly salted water until just tender - about 3-5 minutes - drain and reserve. Heat the groundnut oil in a wok and cook the ginger and garlic until soft but not browned (or it will be bitter), add the oyster sauce and heat until bubbling then add the broccoli to the pan and turn to coat in the sauce.

Serve 2 spears of broccoli per person with the honey glazed pork kebab and plain boiled rice.