1 tbsp vegetable oil
1kg/2lb 4oz boneless pork loin joint
4 spring onions, thickly sliced
large knob ginger, thickly sliced
100ml/31⁄2fl oz dark soy sauce
100ml/31⁄2fl oz rice wine
1⁄2 orange, zest only, cut into strips
4 bok choys, trimmed and leaves separated
2 x 85g bags watercress
1 tbsp cornflour
Heat the oil in a pan until really hot, then cook the pork for about 10 mins, turning often, until browned all over. Pour away any fat, then add the spring onions, ginger, soy sauce, rice wine, orange zest, sugar and 1⁄2 litre water. Bring to the boil, turn heat down, then cover and simmer for 45 mins until the meat is cooked through.
Remove the meat and leave to rest under a sheet of tin foil. Strain the broth, then return to the pan, turn up the heat and cook for 5 mins until the liquid is reduced slightly. Stir in the bok choy and simmer for 3 mins. Dip watercress in the liquid to wilt slightly, then remove with a slotted spoon with the bok choy and place on a platter.
Mix together the cornflour and 1 tbsp water. Whisk into cooking liquid and cook 1 min more until thickened and saucy. Slice the pork and serve with the bok choy and watercress on the platter with the sauce spooned over.
478 kcalories, protein 34g, carbohydrate 9g, fat 34g, saturated fat 12g, fibre none, added sugar 4g, salt 2.04g