Caramel pork

Serves : 4

Preparation : 10 minutes

Cooking : 8 to 10 minutes

Ingredients

• 1 Québec pork tenderloin, sliced ½” thick
• 125 ml (1/2 cup) cornstarch
• 45 ml (3 tbsp.) sesame seeds
• 4 green onions, sliced
• Qs canola oil
• Salt and pepper to taste

Sauce

• 250 ml (1 cup) lager
• 250 ml (1 cup) sugar
• 30 ml (2 tbsp.) ginger, finely chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) 5-spice blend, ground
• 60 ml (4 tbsp.) soy sauce
• 15 ml (1 tbsp.) Sambal Oelek or Sriracha
• 60 ml (4 tbsp.) rice vinegar

Bok choy

• 4 bok choy, leaves removed
• 60 ml (4 tbsp.) canola oil
• 1 garlic clove, minced
• 30 ml (2 tbsp.) sesame oil
• 45 ml (3 tbsp.) hoisin sauce

Preparation

1. Season pork slices with salt and pepper and roll in cornstarch.
2. In a hot skillet containing ½'' of canola oil, brown the pork slices for about 2 minutes, turning as you go. Set aside on paper towels.
3. In a hot skillet, bring the beer and sugar to a boil, then cook until syrupy.
4. Add the ginger, garlic, 5-spice powder, soy sauce, hot sauce and rice vinegar.
5. In another hot pan, brown the bok choy leaves in the oil.
6. Add the garlic, sesame oil and hoisin sauce.
7. Divide the bok choy among the rice on each plate, add the pork and top with the caramel sauce, sprinkle with sesame seeds and green onions.