Ultimate Chinese New Year Hoisin Pork Steak
with Sesame Rice, Gingery Green Veg and Peanuts
Looking for a taste of everyday luxury? This Ultimate Chinese New Year Hoisin Pork Steak is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
150
Jasmine Rice
2
Garlic Clove
2
British Pork Loin Steaks
1
Pak Choi
80
Tenderstem Broccoli
1
Spring Onion
25
Salted Peanuts
(Contains Peanut May contain Nuts)
15
Ginger Puree
32
Hoisin Sauce
(Contains Soya)
75
Teriyaki Sauce
(Contains Soya)
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300
Water for the Rice
50
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
Peel and grate the garlic (or use a garlic press).
Coat the pork with half the garlic and season with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.
Trim the pak choi, then thinly slice widthways. Halve any thick broccoli stems lengthways.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 3-5 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Meanwhile, trim and thinly slice the spring onion. Crush the peanuts in the unopened sachet using a rolling pin.
When cooked transfer the pork steaks to a clean plate and leave to rest. Cover with foil to keep warm. Wipe out the pan.
Pop the now empty pan back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the Tenderstem® and pak choi, stir-fry for 2-3 mins. Add the ginger puree, and remaining garlic, cook for 30 secs. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Pop the now empty pan back on medium-high heat.
When the pan is hot, pour in the hoisin, teriyaki and water for the sauce (see pantry for amount), stir and boil until the sauce reduces and thickens, 2-4 mins.
Slice the pork steak widthways into 1cm thick slices. Add the pork slices to the sauce and stir to glaze evenly.
Using a fork, gently fluff the rice, then stir through the sesame seeds.
Share the sesame rice between your bowls.
Top with the steak and sauce.
Serve the ginger veg alongside and sprinkle the spring onion and crushed peanuts over the dish.
Enjoy!
