Seared Pork Steak & Creamy Coconut Laksa Sauce
with Garlic Rice, Soy Veggies & Crushed Peanuts
- Milk
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Steamed rice provides the perfect base for pan-seared pork and sautéed greens that'll have you experiencing a magical fusion feast with ease. For the big finish, pull the rabbit out of the hat by topping your pork with a creamy Asian coconut sauce. Tada!
Ingredients
3 clove
garlic
1 packet
basmati rice
1 bag
baby broccoli
1 bag
green beans
½
lemon
1 packet
pork loin steaks
1 sachet
Southeast Asian Spice Blend
1 box
coconut milk
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
½ tbs
soy sauce (for the veggies)
(Contains: Gluten, Soy; )
1 tsp
brown sugar
½ tbs
soy sauce (for the sauce)
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!
While the rice is cooking, roughly chop the Asian greens. Trim and halve the green beans. Zest the lemon to get a pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 3-4 minutes. Add the Asian greens, soy sauce (for the veggies) and a squeeze of lemon juice, stir to combine, then cook until the greens are 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 a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks. When the oil is hot, cook the 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 a medium-high heat with a drizzle of olive oil. Cook the Southeast Asian spice blend and remaining garlic until fragrant, 1 minute. Add the coconut milk, the brown sugar, soy sauce (for the sauce), lemon zest and a squeeze of lemon juice and stir to combine. Season and simmer until reduced slightly, 2-3 minutes.
Slice the seared pork steaks. Divide the garlic rice between bowls. Top with the soy veggies and pork. Spoon the creamy coconut laksa sauce over the pork. Sprinkle over the crushed peanuts. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy coconut laksa sauce, praising its delicious and unique taste that elevated the dish.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting it was simpler than it looked.
- Suggestions: Consider using chicken or prawns instead of pork; some found the pork a bit tough or bland.
- Next-day meals: A few mentioned the dish kept well, tasting even better as leftovers for lunch the next day.
- Vegetables: Some suggested adding more vegetables or replacing Asian greens with broccoli for personal preference.
