Serve over rice or rice noodles.

Ingredients - serves 4

1-2 slices of belly pork or ribs / person
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp honey
2 tsp sesame oil
1 tsp Chinese 5 spice powder

2 cloves garlic, thinly sliced
125g shitake mushrooms, sliced or torn (tearing them is easier)
400g choi sum, roughly chopped
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp groundnut oil
pepper

Method

Pre heat the oven to 180°C
Mix together the soy, honey, hoisin sauce, sesame oil and Chinese 5 spice in a bowl and coat the pork with it. Season them with pepper and fry off in an oven proof skillet to brown both sides then transfer to the oven for a further 20-30 minutes by which time they will be cooked through, sticky and delicious.

In a wok or heavy frying pan heat the groundnut oil with the garlic but do not allow to brown or it will taste bitter. Add the stalk ends of the chopped choi sum and torn shitake to the pan, stir in, and cook for 5 minutes - covered. Now add the leafy end of chopped choi sum, soy sauce and sesame oil and cook a further 2-3 minutes with lid off until wilted. Season with pepper and serve with sticky pork and rice.