Deluxe Oyster-Glazed Pork Fillet

• While the pork is roasting, in a medium 
saucepan, heat the butter and a dash of olive 
oil over medium heat. Cook ginger paste until 
fragrant, 1 minute. Add the water and a pinch of 
salt to the pan 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 from heat and keep covered until 
rice is tender and water is absorbed,  
10-15 minutes.
TIP: Cover the pan with a lid if the ginger paste 
starts to spatter! 
TIP: The rice will finish cooking in its own steam so 
don’t peek!

• While the rice is cooking, thinly slice  
spring onion. 
• Using a vegetable peeler, peel carrot into 
ribbons.
• Trim and thinly slice pea pods lengthways.
• Thinly slice cucumber (see ingredients) into 
half-moons. 
• Halve any thicker stalks of baby broccoli (see 
ingredients) lengthways.

• While the pork is resting, wipe out the frying pan, 
then return to medium-high heat with a drizzle 
of olive oil. 
• Cook baby broccoli until tender, 5-6 minutes. 
Season to taste with salt and pepper.

• Meanwhile, in a large bowl, combine pea pods, 
cucumber, carrot, fish sauce & rice vinegar 
mix, remaining sweet chilli sauce and a drizzle 
of sesame oil. Season to taste.
• When the rice is done, stir through spring onion.