A classic and authentic Chinese dish! Fragrant steamed jasmine rice topped with sweet and salty glazed fire-roasted slices of Chinese Barbecue Pork and Baby Bok Choy. Drizzle with sweet sauce. Delicious and also great for meal preps.
In a bowl, combine hoisin sauce, sweet soy sauce, soy sauce, oyster sauce, honey, brown sugar, sesame oil, and five spice powder.
Place pork tenderloin(s) into a zip lock bag, add sauce to zip lock bag. Refrigerate and marinate for 8 hours or more.
Fire up charcoal grill. Place pork tenderloins to the side of the burning coals so that it will be exposed to the heat indirectly. Save the marinate.
Turn pork over every 20 minutes and brush additional marinate onto tenderloin after every flip. This is how to get a layer of sticky glaze on the pork. Once internal temperature reaches 165 degrees F on multiple spots on the tenderloin, pork is done.
Slice tenderloin into thin slices
Bring all the sauce ingredients to boil, and then lower heat and cook for an additional 2-4 minutes, or until desired thickness.
Peel baby bok choy into individual stalks and wash to remove all the dirt on vegetable. Cut bok choy into small pieces.
Heat up pot with water. Once water is boiled, add bok choy. Cook for 30-60 seconds and remove promptly. Pat dry bok choy.
In a small ramekin, combine sesame oil and oyster sauce in a 1:1 ratio. Use amount to taste. As a reference point, for two bunches of baby bok choy I used 1 tsp of each. A little goes a long way.
Add mixture to bok choy and mix well.
If steaming rice in rice cooker, follow instruction and rice to water ratio on rice cooker manual.
If steaming rice using a pot, add 3 1/2 cups of water to pot and bring to boil. Once boiled, add 2 cups of rice and close lid (use a pot with a good-fitting lid). Cook for 20 minutes - do not lift lid.
When done, stir and fluff rice with a spatula.
Transfer and divide rice, Chinese Barbecue Pork, Bok Choy into bowls. Pour sauce onto pork and rice. Serve and enjoy!