Stir Fried Hoisin Pork & Greens With Gingered Rice

Ingredients

1 1/4 cups (250g) jasmine rice

500g pork fillets, thinly sliced

1 tbsp caster sugar

2 tbsp oil

1/2 cup (125ml) white wine vinegar

1 cup (250ml) hoisin sauce

2 tbsp stem ginger in syrup, chopped

1.25kg mixed Asia greens (bok Choy, Choy sum or spinach)

Directions

Rinse the rice and place in a large saucepan. Add 1 3/4 cups (435ml) water and bring to the boil. Cover, reduce the heat to very low and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.
Meanwhile, place the pork in a bowl and sprinkle with the sugar. Toss to coat. Heat a wok over high heat, add 1 tablespoon oil and swirl to coat. Add the pork in batches and stir fry for 3 minutes, or until brown. Remove.
Add the vinegar to the wok and boil for 3-5 minutes or until reduced by two thirds. Reduce the heat, add the hoisin sauce and 1 tbsp ginger and simmer for 5 minutes. Season to taste. Remove from the wok.
Reheat the cleaned wok over high heat, add the remaining oil and swirl to coat. Add the greens and stir-fry for 3 minutes or until crisp and cooked. Stir the remaining ginger through the rice, then press into four round teacups or small Asian bowls, smoothing the surface.
Unmould the rice onto four serving plates, arrange the pork and greens on the side and drizzle the sauce over the top.

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