1x200ml jar char siu marinade
3 tbsp honey
1 garlic clove
1x1cm/½in piece of ginger
1 tbsp soy sauce
1 shallot, sliced
½ head broccoli
¼ red, yellow and green pepper (remove seeds and slice)
¼ garlic clove
small piece ginger
1 head pak choi
1 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
Preheat the oven to 180C/350F/Gas 4.
Mix the marinade, honey, garlic, ginger and soy together. Place the pork in the marinade and allow to sit for 12-24 hours.
Cut all the vegetables into bite-sized pieces. Using a hot wok, stir fry the vegetables in a little vegetable oil.
Remove the pork from the marinade and seal in a medium hot pan.
Once the pork is sealed on all sides place in the oven. Check it after 5 minutes then allow it to rest for 2-3 minutes.
Add the soy and oyster sauce to the vegetables. Once al dente add the sesame oil.
Remove the vegetables and place in a bowl. Slice the pork and fan over the vegetables
Pour any remaining juice from the vegetables over the pork and serve.
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James is joined by chefs Gennaro Contaldo, Antonio Carluccio and Giancarlo Caldesi.