Char Siu Pork & Sesame Soy Greens
with Chilli Ginger Oil & Pickled Cucumber- Soy
- Gluten
- Sesame
- May contain traces of allergens
- Eggs
- Gluten
- Milk
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Pork and rice with some pickled cucumber, we know just the sauce to transform this dish into a taste sensation - char siu, deeply rich and decadent and perfect for pork. Give it some flavourful kick by drizzling over a chilli and ginger oil. Char siu pork never lets us down. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
jasmine rice
1 packet
Tenderised Pork Fillet
1 packet
char siu paste
(Contains: Soy; May be present: Eggs, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
cucumber
2 clove
garlic
1 packet
ginger paste
½
fresh chilli (optional)
1 bag
baby broccoli
1 bag
green beans
2 bunch
spring onion
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
rice wine vinegar
drizzle
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Heat a large frying pan over high heat with a drizzle of olive oil. Season tenderised pork fillet all over, then add to the hot pan. Cook pork, turning, until browned all over, 4 minutes. • Transfer pork to a lined oven tray and roast, 15-16 minutes for medium, or until cooked to your liking. • Remove tray from the oven, transfer pork to a plate and spoon over char siu paste to coat. Cover and leave to rest until serving.
• While the pork is roasting, thinly slice cucumber into half-moons. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster.
• Finely chop garlic and fresh chilli (if using). • Place garlic, chilli and ginger paste in a small heatproof bowl. • Return the frying pan to high heat with olive oil (3 tbs for 2 people / 1/3 cup for 4 people). Heat oil until just smoking, 1 minute. • Carefully pour the oil over the ginger mixture in the bowl and stir to combine.
TIP: Use as much or as little chilli as you like.
• Roughly chop baby broccoli and green beans. Thinly slice spring onion. • Return the frying pan to medium-high heat with a dash of water. Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add the soy sauce, mixed sesame seeds and a drizzle of olive oil. Toss to combine.
• Slice char siu pork fillet. • Drain pickled cucumber. Stir spring onion and crispy shallots through the rice. • Bring everything to the table to serve. Help yourself to some pork, rice, sesame soy greens and pickled cucumber. • Pour chilli ginger oil over the pork to serve. Enjoy!
