Fragrant Pork Fillet and Soy Glazed Veg
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Fragrant Pork Fillet and Soy Glazed Veg

Fragrant Pork Fillet and Soy Glazed Veg

with jasmine rice

Fragrant rice forms the base of this Asian-inspired pork dish. Garlic, ginger and coriander are all familiar flavours in South-Asian cooking, while vibrant veg adds a satisfying crunch as well as all-important nutrients.

Under 650 calories
Total Time30 minutes
Cooking Time35 minutes


Serving amount

5 grams


1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)


1 sachet(s)

Vegetable Stock

150 grams

Jasmine Rice

1 unit(s)


2 sachet(s)

Sweet Chilli Sauce

1 unit(s)


75 grams


300 grams

Pork Fillet

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2712 kJ
Energy (kcal)648 kcal
Fat11.5 g
of which saturates3.7 g
Carbohydrate96 g
of which sugars15.7 g
Dietary Fiber0.9 g
Protein43.1 g
Cholesterol0 mg
Salt7.24 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.


Pan with Lid
Pot with Lid


Make the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Lower the heat to medium, cover with the lid and cook for 12 mins.
  • Once cooked, remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Fry the Carrot


  • Meanwhile, trim and halve the carrot widthways. Cut lengthways into ½ cm thick batons.
  • Place a large pan over medium-high heat with a drizzle of oil. Add the carrot and fry for 4-5 mins.
Prepare the Soy Glazed Veg
  • While the carrots fry, trim and discard the bottom of the broccolini.
  • Halve, peel and thinly slice the onion.
  • Add the broccolini and onion to the pan with the carrots. Fry for another 3-4 mins.
  • Then add a splash of water and cover with a lid or some foil. Cook until the veggies are tender, 4-5 mins.
  • After cooking, stir the soy sauce through the veggies.
  • Remove from the pan, cover and set aside. 
Cook the Pork
  • Meanwhile, quarter the lime.
  • Roughly chop the coriander (stalks and all).
  • Cut the pork into 2cm chunks. IMPORTANT: Wash hands and equipment after handling raw meat.
  • Return the pan to a medum-high heat with another drizzle of oil. 
  • Fry the diced pork with the ginger, garlic and lemongrass paste for 2-3 mins. 
Finishing Touches
  • Add the stock and 25ml water (double for 4p). Cover and cook for 4-6 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
  • Remove from the heat and stir through the sweet chilli sauce  and juice from half the lime quarters.
  • Season to taste with salt and pepper, if required.
Garnish and Serve
  • Fluff up the rice with a fork and divide between plates. 
  • Serve the flavorful pork and veg alongside. 
  • Garnish with chopped coriander and remaining lime quarters.
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