Roasted Chorizo with Pak Choi

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Place the sliced chorizo on a large baking tray and roast for 12-14 minutes until the edges are crispy and the oils are released.

   Tip: Don't skip the roasting step—it caramelizes the chorizo's paprika flavour beautifully.

2. 2

   While the chorizo roasts, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.

   Tip: Avoid browning the garlic; you want it to remain soft and aromatic.

3. 3

   Add the halved pak choi to the pan, cut-side down, and let it sit undisturbed for 3-4 minutes to develop a light golden sear.

   Tip: This searing creates a lovely contrast in texture between the crispy exterior and tender leaves.

4. 4

   Gently turn the pak choi over and cook for another 3-4 minutes until the stems are just tender and the leaves are wilted.

   Tip: Check doneness by piercing the stem with a fork—it should have slight resistance but not be crunchy.

5. 5

   Drizzle the sesame oil, soy sauce, and lime juice over the pak choi and toss gently to combine, cooking for another minute.

   Tip: The acids in the lime juice will brighten the umami-rich soy sauce.

6. 6

   Remove the roasted chorizo from the oven and add it to the wok with the pak choi. Toss everything together gently for about 1-2 minutes to meld the flavours.

   Tip: The residual heat from the chorizo will warm the pak choi without overcooking it.

7. 7

   Transfer to a serving platter and sprinkle with red chilli flakes, sesame seeds, and sliced spring onions just before serving.

   Tip: Fresh spring onions add a crisp, oniony bite that cuts through the richness of the chorizo.