This is a recipe I took from a Chinese restaurant way back when I was trying to find a job as an apprentice chef. I asked the owner if I could do some work experience at the Chinese restaurant. He said yes, they got free labor and I walked away with a book full of authentic Chinese recipes. Not a bad way to start my portfolio of recipes. Char Sue pork fillet is my favorite Chinese dish. After you try this recipe, it will be yours too.

2 14 ounce pork fillet

½ cup baby corn

¼ cup sliced carrot

½ cup sliced onion

¼ cup broccoli flowerets

¼ cup sliced capsicum

1 cup freshly made chicken stock

Small amount of 50/50 mix of cornflower and water to thicken sauce

2 tablespoons of vegetable oil

½ cup hoisin sauce

¼ cup oyster sauce

¼ cup b.b.q sauce

¼ cup sweet soy sauce

1 clove garlic finely chopped

1 teaspoon fresh ginger

½ cup honey

1 teaspoon red food coloring

Place all the ingredients into a bowl and mix till combined. Let the marinade combine flavors for at least 2 hours prior to use.

Trim the pork fillet to the size you want then pan fry the pork fillet until browned. Place the pork fillet in a deep oven tray and pour the marinade over the pork. Place the pork in the refrigerator and marinate the pork for at least 4 hours, turning the pork over a number of times. Over night is best. When you have marinated the pork, place the pork in a pre heated oven on 365 F for 15 – 20 minutes or until cooked. Take out of the oven and place in the refrigerator until fully cooled. When the pork fillet it cold, take out of the marinade and place on a chopping board. Slice the pork fillet into oval pieces, not too thin and place aside. Heat up your wok and add the vegetable oil. Add the vegetables and fry off well for 2 – 3 minutes. Add the chopped up char sue pork and toss in the wok till combined. Add the chicken stock and reduce. Thicken the char sue pork and vegetables with some watered down cornflower and place onto your serving dish.

Time to make 1hr Serves 4