Recipe: Soy Pork with Asian Salad

24 Sep 2017

Looking for that perfect show-stopping dinner? Check out the recipe for this Soy Pork with Asian Salad. You will find an amazing array of Asian vegetables that you can substitute to your taste in the recipe from the Box Hill Central Fresh Food Market. You can also pick up some tender pork loin cutlets from Meat Inn or HP Butcher. 

Box Hill Central truly is your one stop shop.


*Allow three hours marinading time


1 tablespoon brown sugar

80ml (1/3 cup) tamari

6 whole star anise

1 tablespoon finely grated fresh ginger

1 tablespoon rice vinegar

1/2 teaspoon sesame oil

8 (about 1.6kg) pork loin cutlets, excess fat trimmed

60ml (1/4 cup) water

1/2 teaspoon sesame seeds

1 bunch gai choy, ends trimmed

1 bunch choy sum, ends trimmed

1/2 small Chinese cabbage, coarsely chopped

1 bunch green shallots, ends trimmed, thinly sliced diagonally


  1. Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours.
  2. Preheat oven to 220°C. Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  3. Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat.
  4. Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted.
  5. Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce.

*Recipe from