Serves 2 as a main or 4 as a starter

I have to thank David Wong, a great friend and excellent Chinese chef for giving me his scrumptious Char Siu pork recipe. Char Siu is usually served with soy sauce gravy over steamed Chinese leaf with plain white rice.

But I have adapted it. The orange sauce was born when I overcooked the Char Siu, which became too dry, then I ran out of soy sauce so I had to improvise with oranges instead and what I had in the store cupboard. Thankfully it worked deliciously well and saved the dish! This recipe can be served as a main or divided to make 4 mini starters.

Preparation time: 10 minutes, plus marinating Cooking time: 40 minutes

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Ingredients:

1 X 500g pork fillet

400g pak choy

for the marinade

2 garlic cloves, crushed and finely chopped

2 tablespoons freshly grated ginger

50ml light soy sauce

50ml rice wine

3 tablespoons brown sugar

1 tablespoon hoi sin sauce

2 tablespoons yellow bean sauce

1 tablespoon vegetable oil

60ml honey

salt and freshly ground black pepper

for the Sweet orange sauce

Juice of 3 oranges

Dash of light soy sauce

3 tablespoons honey

pinch of cinnamon

1 tablespoon of cornflour blended with 2 tablespoon cold water

1 spring onions, finely sliced

Method:

1. Cut slashes into the sides of the pork fillet.

2. Combine all the ingredients and marinate the fillet for as long as possible, overnight is best.

3. Preheat the oven to 200 degrees, Gas Mark 6.

4. Remove the pork from the marinade, place on a rack over a roasting tray and pour hot water into the tray to half fill the tray. Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well. Reduce the temperature to 180 degrees, Gas Mark 4 and roast for a further 20 minutes. Cover the foil and keep warm in the oven.

5. Fill a wok or pan with boiling water to a depth that will not submerge the base of the steamer. Place the pak choy in the steamer and steam for less than 2 minutes.

6. Heat the orange juice, soy sauce, honey and cinnamon in a small pan. When the sauce boils, stir in blended cornflour and remove from the heat.

7. Slice the pork, arrange on the pak choy and drizzle the sweet orange sauce over the top. Sprinkle with freshly chopped spring onion and serve with Egg fried rice.

For more information on Ching visit her website

China Modern by Ching-He Huang is published by Kyle Cathie Ltd (£14.99, www.kylecathie.com)

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