Sticky Hoisin Glazed Pork Steaks
with Sriracha Mayo, Zesty Rice and Sesame Seeds
Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Here, we're reducing it down whilst the pork is in the pan to coat it in an easy sticky glaze. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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 unit(s)
Spring Onion
1 unit(s)
Lime
1 unit(s)
Garlic Clove
150 grams
Green Beans
32 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
7 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
Jasmine Rice
2 unit(s)
British Pork Loin Steaks
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
Not included in your delivery
100 milliliter(s)
Water for the Glaze
300 milliliter(s)
Water for the Rice
1 tbsp
Water for the Mayo
Nutritional information
Utensils
Instructions
Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Trim the beans.
In a bowl, combine the hoisin, honey and water for the glaze (see pantry).TIP: Put hardened honey into hot water for 1 min.
Heat a large frying pan on medium heat (no oil).
Once hot, add the sesame and dry-fry, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Put the frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, squeezing over some lime juice from a lime wedge.
Once tender, remove the pan from the heat and set the beans aside. Cover to keep warm. Wipe out the pan.
Return the pan to medium-high heat with another drizzle of oil. Season the pork. Once hot, lay the pork into the pan and cook, 2-3 mins on each side. Reduce the heat to medium and fry, 4-6 mins. Turn every couple of mins.
Once cooked, add the hoisin glaze to the pan coat the pork. Cook, 2-3 mins, until the glaze is sticky. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
While the pork cooks, pop the mayo and sriracha into a small bowl along with the water for the mayo (see pantry for amount).
Mix to combine and set aside your sriracha mayo.
Once everything's ready, stir the lime zest into the rice.
Serve the rice between your plates and top with the pork. Spoon over any sauce from the pan. Share the beans alongside.
Finish by drizzling over the sriracha mayo and sprinkling on the sesame seeds and spring onion.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
