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July 7, 2020

Chinese pork fillet with bok choy!

Posted on October 31, 2013 by in pork

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Chinese food, oh how I love thee! At the moment my favorite is a flavorsome Chinese hot pot with added chili and loads of ginger.

Chinese food is no longer limited to the bastardized versions of Sweet and Sour pork or Chow Mein. The first time I ate a Vegetable Spring roll, I felt so well-traveled, yet I think very few Chinese people actually eat Spring rolls. I so love spring rolls that I even had the audacity to fill it with a milk tart filling! There are so much more to Chinese cooking than meets the eye. There are so many different cuisines within the Chinese culture and the differences are mainly because of available resources, different techniques and lifestyles. One region may prefer fish and seafood over meat dishes, while in other regions spices and other flavors like garlic is very prominent.

The Chinese use various cooking methods in various regions, but steaming, wok cooking( stir frying) and braising is at the order of each day!


The one thing that does stand out about Chinese cooking for me, is how quick and simple it really is. Basic flavors, done quickly and to perfection, maybe that is why this cuisine appeals to me. Quick and easy is how we do it around here! I love cooking pork with the flavors of Chinese cooking, ginger, garlic, soy, lime and fish sauce…. I also love using pork fillet as it cooks really fast and the pork loves all these flavors. served with a simple stir fry of bok choy, chili, garlic and sesame oil, this is a delicious Chinese meal! This is perfect for a weekday meal and dinner can be ready in under 30 minutes.

Chinese Pork Fillet

Serves 4


1 kg pork fillet

1 x 10 cm piece fresh ginger – peeled and cut in thin match sticks

4 dry chilies

45 ml vegetable oil

30 ml soy sauce

30 ml honey

juice and zest of 1 lime

10 ml fish sauce

white and black sesame seeds for serving

For the bok choy

250 g bok choy – washed and halved lengthwise

1 – 2 cloves garlic

15 ml vegetable oil

10 ml sesame oil

a dash soy sauce



Pat the pork fillet dry with kitchen towels and then place in a zip lock bag with the vegetable oil, chilies, soy, ginger, lime juice and lime zest. Marinade the meat for at least 10 minutes. Heat a pan on the stove and add a little oil. Once the pan is hot, add the pork. Saute the pork , turning it all the time.  Do this for about 5 – 1o minutes or until the pork is cooked. Add the juices from the ziploc bag and the honey and quickly let it reduce and the meat just brown on all sides. Place on a plate and cover with foil to rest. Just before serving, sprinkle the sesame seeds over the pork. Heat another pan and add the garlic, oil, chilies and bok choy and stir fry until the bok choy is cooked but still has a crunch to it.   Drizzle with a little soy and serve with the pork!


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One Response to “Chinese pork fillet with bok choy!”

  1. Dan S 8 November 2013 at 7:08 am #

    What a nice recipe! Gorgeous photo! Love your use of honey!
    Just wondering, do you have any tip to tell whether pork is cooked to the right level?

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