
1 kg pork fillet (sometimes called tenderloins), sliced into 2cm slices
2 bunches choy sum, cut into half horizontally
4 spring onions, sliced
2 carrots, peeled, then using peeler make ribbons
2 Granny Smith apples, peeled and sliced thinly
Apple Soy Sauce
1 cup apple sauce
½ cup soy sauce
1 teaspoon ground ginger powder
1 teaspoon salt
Marinate the pork slices in 4 tablespoons of Apple Soy sauce.
Spray a pan with olive oil and sear pork on both sides. Lay Choy sum on foil followed by spring onions and carrot ribbons. Divide the pork between the 6 parcels and top with the apple slices, pouring the remaining sauce over the top. Fold up the foil parcel into a pouch and bake in a 175ºC oven for 20 minutes or until cooked. Let rest for 5 minutes before serving.
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Boil water with 1 teaspoon salt. Cover a small bowl with Multix Cling.
2 packets 250g malt biscuits
12 Roma Tomatoes, halved
1 x 800g Whole Snapper or Barramundi
2 cups Dates, stoned & chopped
8 chicken thigh pieces
1/4 cup olive oil
1 kg mixed mushrooms

