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Soy & Orange Pork

Soy & Orange Pork

with Mediterranean Vegetables and Couscous

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Soy sauce is a crucial ingredient for almost any Chinese cooking but today we're bringing a little bit of its oriental, umami magic to a more Mediterranean dish. Orange adds a taste of sunshine and the veggies keep things fresh. Enjoy!

Allergens:Cereals containing glutenSoyaSulphites

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 unit(s)

Pork Steak

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)


½ bunch(es)

Flat Leaf Parsley

1 sachet

Balsamic Vinegar


½ sachet

Chicken Stock Powder

150 grams


(ContainsCereals containing gluten)

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2402 kJ
Energy (kcal)574 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate69 g
of which sugars15.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Baking Tray
Aluminum Foil
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Zest and juice the orange. Put both the zest and juice in a mixing bowl. Add the soy sauce and the sugar (see ingredients for amount). Mix together, then add the pork and make sure it is well coated in the marinade. Set aside to marinate while you prepare everything else.


Halve the pepper(s) and discard the core and seeds. Chop into 2cm pieces. Trim the courgette then quarter lengthways. Chop widthways into 2 cm pieces. Put the pepper and courgette on a lined baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until so and slightly charred, 25-30 mins. Halve, peel and thinly slice the red onion. Roughly chop the parsley (stalks and all).


Heat a drizzle of oil in a small saucepan on medium heat and add the onion. Stir and cook until soft , 10 mins. Add the balsamic vinegar, lower the heat and cook gently until the onion is caramelised, another 10 mins. TIP: Stir every now and then to make sure the onions aren't burning. When done, put a lid on the pan, take it o the heat and set aside.


Meanwhile, pour the water (see ingredients for amount) into a large saucepan and add the stock powder. Bring to the boil. When boiling, stir to dissolve the stock powder then stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.


Put a drizzle of oil in a frying pan on medium heat. Lay in the pork (leave the marinade in the bowl for now). Cook until slightly caramelised, 7-8 mins on each side. TIP: The pork is cooked when it is no longer pink in the middle. Remove from the pan and rest on a board for a few mins. Cover with foil to keep warm. Add the marinade to your (now empty) pan and simmer for 2 mins.


Fluff up the couscous with a fork. Add the roasted veggies, the caramelised onion and half the parsley. Stir everything together. Slice your pork into roughly 1cm thick slices. Serve the couscous in bowls with the pork on top. Drizzle with a good spoonful of soy and orange sauce and sprinkle on the remaining parsley. Enjoy!