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Sticky Hoisin Glazed Pork Steaks
Sticky Hoisin Glazed Pork Steaks

Sticky Hoisin Glazed Pork Steaks

with Sriracha Mayo, Zesty Rice and Sesame Seeds

Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Here, we're reducing it down whilst the pork is in the pan to coat it in an easy sticky glaze. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Spicy
High Protein
New
Allergens:
Soya
Sesame
Egg
Mustard

The quantities provided above are averages only.

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.

Total25 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Spring Onion

1 unit(s)

Lime

1 unit(s)

Garlic Clove**

150 grams

Green Beans

32 grams

Hoisin Sauce

(Contains: Soya)

15 grams

Honey

7 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

150 grams

Jasmine Rice

2 unit(s)

British Pork Loin Steaks

32 grams

Mayonnaise

(Contains: Egg, Mustard)

15 grams

Sriracha Sauce

Not included in your delivery

100 milliliter(s)

Water for the Glaze

300 milliliter(s)

Water for the Rice

1 tbsp

Water for the Mayo

Nutritional information

Energy (kJ)2435 kJ
Energy (kcal)582 kcal
Fat12.7 g
of which saturates2.8 g
Carbohydrate80.5 g
of which sugars17 g
Dietary Fibre4.4 g
Protein37.8 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Zester
Pan
Garlic Press
Medium Saucepan
Lid

Instructions

Get Prepped
1

Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Trim the beans.

In a bowl, combine the hoisin, honey and water for the glaze (see pantry).TIP: Put hardened honey into hot water for 1 min.

Heat a large frying pan on medium heat (no oil).

Once hot, add the sesame and dry-fry, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt 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).

Bean There Done That
3

Put the frying pan back on medium-high heat with a drizzle of oil. Once 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. Cook until the beans are tender, 4-5 mins, squeezing over some lime juice from a lime wedge. 

Once tender, remove the pan from the heat and set the beans aside. Cover to keep warm. Wipe out the pan.

Glaze and Amaze
4

Return the pan to medium-high heat with another drizzle of oil. Season the pork. Once hot, lay the pork into the pan and cook, 2-3 mins on each side. Reduce the heat to medium and fry, 4-6 mins. Turn every couple of mins.

Once cooked, add the hoisin glaze to the pan coat the pork. Cook, 2-3 mins, until the glaze is sticky. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Mix it Up
5

While the pork cooks, pop the mayo and sriracha into a small bowl along with the water for the mayo (see pantry for amount).

Mix to combine and set aside your sriracha mayo.

Finish and Serve
6

Once everything's ready, stir the lime zest into the rice.

Serve the rice between your plates and top with the pork. Spoon over any sauce from the pan. Share the beans alongside.

Finish by drizzling over the sriracha mayo and sprinkling on the sesame seeds and spring onion.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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