Asian Pork Parcels with Sticky Sauce

4 baby bok choi, halved
2 spring onions sliced
3 tbsp shredded ginger
2 x 360g pork fillets trimmed and halved lengthways (or some tofu for Sarah)

Sticky Sauce
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice wine
8 star anise
3 tbsp finely shredded orange rind
1/4 cup orange juice

Preheat the oven to 180.
Make the sticky sauce by placing all sauce ingredients in a small saucepan over a low heat.
Simmer for 5-7 minutes or until thickened.
Cut sheets of non-stick baking paper into 30cm by 40cm rectangles.
Place two bok choi halves in the centre of each piece of paper.
Divide the onions and ginger between the parcels.
Brush both sides of the pork generously with the sauce and place on top of the shallots and ginger.
Pour any remaining sauce over the pork.
Bring the long sides of the paper together and fold over twice.
Firmly tuck the ends under the parcel and place on a baking tray.
Bake for 15 minutes.
Serve with steamed rice.

Recipe provided by Sarah

From - Donna Hay Magazine, Issue 8