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Sesame Soy Glazed Pork

Sesame Soy Glazed Pork

With Carrots, Bok Choy And Noodles

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We get our delicious peanut butter from the lovely people at Pip and Nut. Not only are they passionate about nut butters but they are also lovely people and occasionally even bring breakfast over to the Fresh Farm, which is usually devoured within minutes! We hope you enjoy their peanut butter in our recipe this week!

Tags:Family BoxLactose Free
Allergens:MolluscsSoyaSesameGlutenEggPeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 tbsp

Oyster Style Sauce

(ContainsMolluscs, Soya)

2 tbsp

Honey

2 unit(s)

Pork Fillet

2 tbsp

Black Sesame Seeds

(ContainsSesame)

4 unit(s)

Noodles

(ContainsGluten, Egg)

2 unit(s)

Bok Choy

4 unit(s)

Carrot

3 tbsp

Peanut Butter

(ContainsPeanuts)

4 tbsp

Soy Sauce

(ContainsSoya, Gluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2615 kJ
Energy (kcal)625 kcal
Fat21.0 g
of which saturates6.0 g
Carbohydrate68 g
of which sugars0.0 g
Protein43 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Pot
Knife
Peeler
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees and bring a pot of water to the boil with 1/2 tsp of salt(this is for the noodles later on). Mix together the oyster sauce and the honey and pop the pork in a roasting tin. Spread your soy honey mixture over the pork, turning the meat so it is evenly coated. Sprinkle evenly with the sesame seeds so the pork has a good covering.

2

Pop in your oven for 20 mins and when the 20 mins are up, take your pork out of your oven, cover your roasting tin with foil and pop back in for a further 10 mins. Tip: Covering the pork with foil prevents the outside burning while still cooking the inside of the meat.

3

While your pork is cooking get the noodles and vegetables prepared! Put the noodles in the pot of boiling water for 3 mins then drain them. Tip: The noodles should be just soft enough to eat, so test them before draining.Refill the pot with cold water, put the noodles back in and keep the pot to the side. Tip: This will stop them cooking and keep them from sticking together.

4

Now time for the veggies! Chop off the root of the bok choy and then chop it widthways into 3cm slices. Peel and chop off the tops and bottoms of the carrots and then pull a vegetable peeler lengthways along them, this will make lovely thin ribbons (if you use a knife they would be too thick).

5

Put 2 tbsp of oil in a frying pan and add your vegetables along with 1/2 tsp of salt and some pepper. Stir-fry your vegetables for 2½ mins.

6

LH: Add the peanut butter to a bowl with the soy sauce and 1 tbsp of water.Give it a good stir to loosen it up and when your vegetables have fried for 2½ mins, add the mixture to the pan. Stir-fry for another minute before draining your noodles and adding them to the pan. Stir everything together gently until it is all combined and heated through.

7

When your porkis cooked, slice it into 1cm slices, pop your stir fry into a bowl and serve your pork slices on top. Drizzle a little of the juices from your pork roasting tin on top and enjoy!