Sweet Soy Double Pork & Ginger-Coconut Rice
with Asparagus
It's a good thing this Thai dish is quick and easy to make because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.
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 packet
Sweet Chilli Sauce
600 g
Pork Loin Steaks
1 packet
Basmati Rice
1
Asparagus
1 packet
Ginger Paste
1
Carrot
2
Garlic
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a
dash of olive oil over medium heat. Cook ginger
paste until fragrant, 1 minute.
• Add coconut milk, the water (for the rice) and a
pinch of salt and bring to the boil.
• Add basmati rice, stir, cover with a lid and
reduce heat to low. Cook for 15 minutes, then
remove pan from heat and keep covered until
rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
TIP: Cover the pan with a lid if the ginger paste
starts to spatter!
• Meanwhile, trim ends of asparagus
(see ingredients).
• Thinly slice carrot into rounds.
• Finely chop garlic.
• Slice pork loin steaks into 1cm strips.
• In a medium bowl, combine sweet soy
seasoning, a drizzle of olive oil and the salt. Add
pork strips and toss to coat.
• When the rice has 10 minutes cook time
remaining, heat a large frying pan over high heat
with a drizzle of olive oil. Cook pork, tossing,
until browned and cooked through, 2-3 minutes.
Transfer to a plate.
• Return the frying pan to medium-high heat. Cook baby broccoli, carrot and water (for the veggies), tossing, until just tender, 5-6 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. Add sweet chilli sauce, the soy sauce and pork (plus any resting juices) and toss until well combined.
• Divide ginger-coconut rice between bowls. Top
with sweet soy pork and veggies to serve. Enjoy!
