Double Pork Steak and Sweet & Sour Ginger Rhubarb Sauce
with Garlic Coriander Rice and Roasted Tenderstem® Broccoli
- Wheat
- Cereals containing gluten
- Soya
Add a splash of colour to your plates with spring rhubarb. Tart and bright pink, it's often used like fruit in the form of pies, tarts and crumbles, so much so that it was nicknamed "pie plant" in the US. Its unique flavour means it's also equally versatile for savoury dishes.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
100 grams
Rhubarb
1 bunch(es)
Coriander
160 grams
Tenderstem® Broccoli
4 unit(s)
British Pork Loin Steaks
15 grams
Ginger Puree
37.5 grams
Red Pepper Chilli Jelly
1 sachet(s)
Chilli Flakes
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
1 tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. When hot, add half the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the rhubarb and thinly slice widthways.
Roughly chop the coriander (stalks and all).
Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set the tray aside for now.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side.
Meanwhile, bake the Tenderstem® onto the middle shelf of your oven to roast until tender and crispy, 10-12 mins.
Once you've browned the pork, reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, transfer to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Clean out the (now empty) pork frying pan and pop back on medium-high heat with a drizzle more oil.
Once the oil is hot, add the rhubarb to the pan and fry until tender, 1-2 mins.
Next, add the ginger puree and remaining garlic. Fry for 30 secs.
Stir in the red pepper chilli jelly, chilli flakes (add less if you'd prefer things milder), butter, sugar and water for the sauce (see pantry for all three amounts) and half the soy sauce.
Simmer until well combined, 1 min, then remove from the heat. Taste and add more sugar if needed. Add a splash more water to loosen if it's a little too thick.
When everything's ready, fluff up the rice with a fork. Stir in half the coriander and the remaining soy sauce, then share the rice between your plates.
Thinly slice the pork and transfer to your plates. Spoon over the rhubarb sauce and sprinkle over the remaining coriander.
Serve the roasted broccoli on the side.
