Soy-glazed Pork
with chilli and coriander
Succulent slices of pork steak and crunchy veg coated in umami-flavoured sauce sit on top of a bed of fluffy rice in this recipe that's delicious, simple, and satisfying.
Tags:
Calorie Smart
•Optional Spice
•Protein Rich
Allergens:
Soya
•Wheat
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 grams
Rice
2 unit(s)
Garlic
2 unit(s)
Scallion
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Onion
½ unit(s)
Chilli
1 unit(s)
Pak Choi
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
300 grams
Pork Fillet
1 unit(s)
Carrot
1 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2488 kJ
Energy (kcal)595 kcal
Fat9.5 g
of which saturates3.4 g
Carbohydrate86.8 g
of which sugars20.3 g
Dietary Fiber0 g
Protein41.6 g
Cholesterol0 mg
Salt3.15 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Instructions
1
- Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
- Trim the pak choi, then slice in half lengthways.
- Halve the carrot lengthways and chop into ½ cm pieces (peeling optional).
3
- Thinly slice the pork. IMPORTANT: Wash hands and equipment after handling raw meat.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the pork slices. Fry until browned and cooked through, shifting as they colour, 4-6 mins.
- Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Add the carrot, onion, garlic and chopped chilli (use less if you don't like spice).
- Cook until softened, 4-5 mins.
- Add the pak choi and cook for 1-2 mins, until wilted.
5
- Add the pork slices to the pan then pour in the ketjap manis and soy sauce.
- Mix everything together to allow to warm through then season to taste with salt and pepper.
- Remove the pan from the heat and stir the honey through the sauce.
- Trim the scallion and thinly slice.
TIP: Add a splash of water if the sauce is too dry.
6
- Fluff up the rice with a fork and share between bowls.
- Top with the pork slices and saucy veg.
- Garnish with scallions.
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