Asian Style Sticky Pork
with Veggie Rice
Tonight’s twenty-minute recipe is an explosion of fresh flavours and one that you’ll be coming back to time and time again. Stir-fried pork is coated in a glossy marinade of ginger, honey, soy sauce, ketjap manis and fresh lime juice and served over a warm and nourishing rice salad. For added texture and flavour, finish off with chopped peanuts, spring onions and a good squeeze of lime.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
British Pork Loin Steaks
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Spring Onion
1
Lime
1
Ginger Puree
1
Carrot
25
Ketjap Manis
(Contains Soya)
1
Coriander
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve.
a) Meanwhile, trim the carrot then grate on the coarse side of your grater (no need to peel). b) Trim the spring onions then finely slice. c) Roughly chop the peanuts. d) Roughly chop the coriander (stalks and all). e) Zest the lime, then chop into wedges. f) Peel and grate the garlic (or use a garlic press). g) Chop the pork into 2cm chunks. IMPORTANT: Wash your hands after handling raw meat.
a) In a small bowl, stir together the garlic, easy ginger, ketjap manis, soy sauce, honey and half the lime juice. b) Set aside.
a) Heat a splash of oil in a large frying pan on high heat. b) When hot, add the pork and stir-fry until browned all over, 4-5 mins.
a) Lower the heat to medium then pour the sauce into the pan. b) Cook, coating the pork in the sticky sauce, for 2-3 mins. IMPORTANT: The pork is cooked when no longer pink in the middle. c) Meanwhile, in a large bowl gently toss together the cooked rice, lime zest, carrot, coriander, half the spring onions and half the peanuts. d) Season to taste with salt and pepper if needed.
a) Divide the rice between plates and serve the sticky pork on top of it. b) Finish by pouring any sauce left in the pan over the top and scattering over the remaining peanuts and spring onions. c) Top with the remaining lime wedges. Enjoy!
