Sweet & Sticky Asian Pork
with Coconut Rice & Garlic Veggies
Simply irresistible is the name of the game for this meal. Coat pork in oyster sauce, ginger and garlic, with a little brown sugar to give it that delectable caramelised touch. Coconut rice and garlic veggies finish off this cracking combo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
coconut milk
2 packet
basmati rice
1 bag
snow peas
1 bunch
broccolini
2 unit
carrot
2 clove
garlic
1 bunch
coriander
1 knob
ginger
2 packet
oyster sauce
(Contains: Molluscs; )
2 packet
pork loin steaks
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
½ tsp
salt
2 tbs
brown sugar
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!
WWhile the rice is cooking, trim the snow peas. Cut the broccolini into thirds and cut any larger stalks in half lengthways. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Finely grate the ginger. Slice the pork loin steaks into 1cm strips.
In a medium bowl, combine the ginger, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini, carrot and a splash of water and cook, tossing, until tender, 6-7 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips to the pan. Cook, tossing, until browned and cooked through, 2-3 minutes. Add the ginger-oyster sauce to the pan and heat until bubbling and reduced, 2-3 minutes. TIP: If your pan is getting crowded, cook the pork in batches for best results!
Divide the coconut rice between bowls and top with the sticky Asian pork and garlic veggies. Spoon over any excess sauce and garnish with the coriander.
