Sesame Soy Glazed Pork
With Carrots, Bok Choy And Noodles
We get our delicious peanut butter from the lovely people at Pip and Nut. Not only are they passionate about nut butters but they are also lovely people and occasionally even bring breakfast over to the Fresh Farm, which is usually devoured within minutes! We hope you enjoy their peanut butter in our recipe this week!
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
Oyster Style Sauce
(Contains Molluscs, Soya)
2
Honey
2
Pork Fillet
2
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
4
Noodles
(Contains Cereals containing gluten, Egg)
2
Pak Choi
4
Carrot
3
Peanut Butter
(Contains Peanut May contain Nuts)
4
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees and bring a pot of water to the boil with 1/2 tsp of salt(this is for the noodles later on). Mix together the oyster sauce and the honey and pop the pork in a roasting tin. Spread your soy honey mixture over the pork, turning the meat so it is evenly coated. Sprinkle evenly with the sesame seeds so the pork has a good covering.
Pop in your oven for 20 mins and when the 20 mins are up, take your pork out of your oven, cover your roasting tin with foil and pop back in for a further 10 mins. Tip: Covering the pork with foil prevents the outside burning while still cooking the inside of the meat.
While your pork is cooking get the noodles and vegetables prepared! Put the noodles in the pot of boiling water for 3 mins then drain them. Tip: The noodles should be just soft enough to eat, so test them before draining.Refill the pot with cold water, put the noodles back in and keep the pot to the side. Tip: This will stop them cooking and keep them from sticking together.
Now time for the veggies! Chop off the root of the bok choy and then chop it widthways into 3cm slices. Peel and chop off the tops and bottoms of the carrots and then pull a vegetable peeler lengthways along them, this will make lovely thin ribbons (if you use a knife they would be too thick).
Put 2 tbsp of oil in a frying pan and add your vegetables along with 1/2 tsp of salt and some pepper. Stir-fry your vegetables for 2½ mins.
LH: Add the peanut butter to a bowl with the soy sauce and 1 tbsp of water.Give it a good stir to loosen it up and when your vegetables have fried for 2½ mins, add the mixture to the pan. Stir-fry for another minute before draining your noodles and adding them to the pan. Stir everything together gently until it is all combined and heated through.
When your porkis cooked, slice it into 1cm slices, pop your stir fry into a bowl and serve your pork slices on top. Drizzle a little of the juices from your pork roasting tin on top and enjoy!
