The beauty of these parcels is that the main and side dishes cook alongside each other in the oven, leaving you with nothing to do except chat to your guests! They take very little time to prepare but can be made well in advance and then cooked to order, leaving no last-minute stress! Buy one large pork fillet and you'll have enough for this recipe.
- 4 x 100g (4oz) pieces pork fillet, well-trimmed
- 2 tblsp dark soy sauce
- 2 tblsp hoisin sauce
- 1 tblsp tomato ketchup
- 1 tblsp sweet sherry
- 1 tblsp honey
- 2 tsp dark muscovado sugar
- 5cm (2in) piece root ginger, peeled and cut into fine strips (julienne)
- 4 star anise
- Steamed Thai fragrant rice, to serve
For the Asian Greens:
- 4 pak choy
- 2 spring onions, trimmed and shredded
- 2 garlic cloves, cut into wafer-thin slices
- 1 mild red chilli, seeded and very thinly sliced
- 2.5cm (1in) piece root ginger, peeled and cut into fine strips (julienne)
- 1 tblsp oyster sauce
- 1 tblsp dark soy sauce
- 1 tsp toasted sesame oil
- Preheat the oven to 160°C (325°F/gas mark 3).
- Cut 4 large sheets of parchment paper and place a piece of pork fillet in each one. Mix together the soy sauce, hoisin, tomato ketchup, sherry, honey and sugar.
- Spoon over the pork and then top each one with the ginger and star anise. Fold over the paper to enclose and form a parcel to seal. Place on a baking tray and cook in the oven for 10 minutes.
- Meanwhile, prepare the Asian greens. Cut the pak choy into quarters. Cut another 4 sheets of parchment paper and divide the pak choy among them. Top with the spring onions, garlic, chilli, ginger, oyster sauce, soy sauce and sesame oil, then form into parcels and seal.
- Place on a tray with the pork and cook for another 15 minutes, or until the pork and pak choy are tender.
- Divide the parcels onto warmed plates and bring straight to the table to allow guests to open them themselves.
- Serve with a separate bowl of Thai fragrant rice.