1 pork fillet
For the marinade
1/2 cup brandy
1/4 cup maple syrup
1/4 cup gluten free soy sauce
2 tablespoons dark sesame oil
2 tablespoons ground ginger or minced fresh ginger
2 teaspoons garlic infused oil
2 teaspoons Chinese five-spice powder
2 teaspoons red food coloring - optional
For the vegetables
¼ red pepper (remove seeds and slice)
small piece ginger
1 head pak choi
1 tbsp vegetable oil
3 tbsp gluten free soy sauce
1 tsp sesame oil
Preheat the oven to 180C/350F/Gas 4. 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 gluten free soy 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.
Recipe adapted from: Good Food