Method
1 Place pork in a large bowl. Add sauces, oil, garlic and ginger. Use your hand to mix well. Cover, then refrigerate for 30 minutes.

2 Remove the pork and reserve its marinade. Pat pork dry with absorbent paper.

3 Cook pork on a heated oiled grill pan or barbecue hotplate for about 10 minutes, or until juices run pink to clear. Turn frequently, brushing with reserved marinade. Remove pork and cover to keep warm. Allow to stand for 5 minutes before slicing.

4 Serve pork over boiled rice mixed with baby spinach leaves. Garnish with sliced red chilli.

Hint: You can use pork cutlets, butterfly steaks or loin steaks instead of the pork tenderloin