This take on a classic takeaway option is a cinch to make.
INGREDIENTS
2 tbs sunflower oil
2 tsp sesame oil
2 pork tenderloins
3cm piece ginger (15g), grated
1 tsp Chinese five-spice
2 tbs honey
2 tbs tomato sauce
¼ cup (60ml) rice wine vinegar
¼ cup (60ml) soy sauce
1 onion, cut into eight wedges
1 red capsicum, sliced
1 green capsicum, sliced
Steamed rice, to serve
Sliced spring onions, to serve
Sesame seeds, to serve
METHOD
1. Pre-heat oven to 200°C. Combine 1 tbs sunflower oil and the sesame oil and spread over pork. Season and set aside.
2. Combine ginger, five-spice, honey, tomato sauce, 2 tbs vinegar, and 2 tbs soy.
3. Heat a frypan over medium-high heat. Add the pork and sear, turning regularly 3-4 minutes until golden on all sides. Add the ginger mixture, then cook 2-3 minutes until thickened.
4. Remove and place pork on a paper-lined roasting tray. Drizzle over the pan sauce and roast for 15 minutes until cooked through and sticky. Rest, lightly covered in foil, for 5 minutes.
5. Meanwhile, heat remaining sunflower oil in a clean frypan over high heat. Add onion and capsicum. Cook, tossing for 3-5 minutes until charred and softened. Add remaining 1 tbs vinegar and 1 tbs soy. Toss to combine. Remove from heat.
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