NZ Seared Pork & Creamy Coconut Laksa
with Garlic Veggies & Butter Corn Rice
Ingredients
1 tin
Sweetcorn
300 g
Pork Loin Steaks
1 sachet
Southeast Asian Spice Blend
1 packet
Parsley
1 packet
Coconut Milk
1 packet
Basmati Rice
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
1
Lemon
Nutrition
Cooking Steps
• Drain sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn until tender, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop garlic, thinly slice carrot into half-moons. • Zest lemon to get a pinch, then slice into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. • Add shredded cabbage mix, 1/2 the garlic and a squeeze of lemon juice and cook until wilted, 1-2 minutes. • Season with salt and pepper. Transfer to a plate and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Season both sides of pork loin steaks with salt and pepper. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
• While the pork is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add coconut milk, Southeast Asian spice blend, the brown sugar, soy sauce, lemon zest and a squeeze of lemon juice and stir to combine. Season and simmer until reduced slightly, 2-3 minutes.
• Slice seared pork. Divide butter corn rice between bowls. Top with pork and garlic veggies. • Spoon creamy coconut laksa sauce over pork. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!
