Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Spring Onion
32 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
1 unit(s)
Garlic Clove
150 grams
Green Beans
7 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
British Pork Loin Steaks
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
100 milliliter(s)
Water for the Glaze
300 milliliter(s)
Water for the Rice
Thinly slice the spring onion. In a small bowl, combine the hoisin sauce, honey and water for the glaze. Set aside. Peel and grate the garlic (or use a garlic press). Trim the green beans Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Tip the sesame seeds into a small bowl and set aside.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
Zest & halve the lime. Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Add a squeeze of lime juice and tip the beans onto a plate and cover with foil to keep warm.
Return the frying pan with a drizzle of oil to a medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once hot, lay the pork into the pan and cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 8 mins, turning every couple of mins. Once cooked, add the hoisin glaze and boil until the pork is coated, 2-3 mins.
Whilst the pork fries, pop the mayo and sriracha into a small bowl along with 0.25tsp water per person. Mix and set aside.
Pop the lime zest into the rice and fluff with a fork, share between your plates and top with the glazed pork and any sauce left in the pan. Share the green beans alongside. Drizzle over the sriracha mayo and sprinkle over the sesame seed and spring onion. Serve with any remaining lime wedges. Enjoy!