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 great for meal preps!
In a pot, combine hoisin sauce, sweet soy sauce, soy sauce, oyster sauce, honey, brown sugar, sesame oil, vegetable oil, and five spice powder. Stir and heat under medium heat. Once boiled, switched off heat. If you do not have sweet soy sauce (kicap manis), you can omit it but add an additional tablespoon of hoisin sauce to the mixture.
Place pork tenderloin(s) into a zip lock bag, add sauce to zip lock bag. Refrigerate and marinate for 24 hours.
Fire up charcoal grill. Place pork tenderloins to the side of the burning coals so that it will be exposed to the heat indirectly. Turn pork over every 20 minutes and brush additional marinate onto tenderloin after every flip. Once internal temperature reaches 165 degrees F on multiple spots on the tenderloin, pork is done.
Slice tenderloin into thin slices
Transfer leftover marinate to saucepan, add 1/3 cup water, bring to boil, and then lower heat and cook for an additional 5-10 minutes.
Peel baby bok choy into individual stalks and wash to remove all the dirt on vegetable
Heat up pot with water. Once water is boiled, add in 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.
Transfer rice, Chinese Barbecue Pork, Bok Choy into bowl. Pour sauce onto pork and rice. Serve and enjoy!