Roast Asian Pork And Greens - cooking recipe

Ingredients

1/4 cup Chinese barbecue sauce
2 tbsp oyster sauce
1 tbsp chili sauce
1 tbsp shao hsing wine
1 piece (3/4 inch) ginger, peeled and julienned
1 clove garlic, crushed
None None FOR THE SAUCE
None None FOR THE PORK AND GREENS
1 None pork tenderloin (about 1 1/4 lbs), halved
1 lb Asian noodles, soaked in boiling water and drained
1 bunch baby bok choy, trimmed, leaves separated
1 bunch choy sum, trimmed, stem and leaves separated
4 None green onions, thick ends cut to 1-inch lengths, green tips thinly sliced
None None Cilantro leaves, to serve

Preparation

For the sauce, mix all ingredients in a small bowl.
Preheat the oven to 350\u00b0F. Line a baking dish with parchment paper.
Place pork on prepared dish. Brush liberally with half of the sauce mixture. Bake for 10 mins. Transfer pork to a plate.
Add noodles to dish. Top with bok choy, choy sum leaves, then choy sum stems and white part of green onions.
Stir 2 tbsp water into remaining sauce mixture. Pour over vegetables and noodles in dish. Position pork on top. Bake a further 10 mins.
Let pork stand for 5 mins. Divide noodles and greens among serving bowls. Slice pork and divide among bowls. Spoon over pan juices. Sprinkle with remaining green onion and cilantro.