- Step 1
Place pork in a shallow glass or ceramic dish. Combine oil and sauces in a jug. Drizzle half the mixture over pork. Add five spice. Toss to coat. Cover with plastic wrap. Refrigerate for 2 to 3 hours, if time permits.
- Step 2
Thread pork onto skewers. Combine boiling water and remaining sauce mixture. Set aside. Rinse pak choy under cold water. Shake dry with some water clinging.
- Step 3
Heat a greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 6 to 8 minutes or until cooked through. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes. Cook pak choy, turning, for 2 to 3 minutes or until wilted. Serve skewers with pak choy, rice and sauce.