The thing about tamarind is that it adds a beautiful tang to dishes, but it’s got a little bit of sweetness too. Sounds a bit like apple and as apple is normally pork’s partner in crime, we’re pretty sure tamarind is going to go down a storm!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
/ serving 4 people
/ serving 4 people
Brown Basmati Rice
Soy Sauce(ContainsGluten, Soya)
Pop a pot of water onto high heat and bring to the boil. When boiling, pour in the brown basmati rice, cinnamon stick and a generous pinch of salt. Cook for 25 mins and then drain. Return the rice to the pot and keep warm by covering the pot with a lid.
Pre-heat your grill to medium. While your rice cooks, prepare the vegetables. Remove the core from the red pepper and chop into 1cm thick slices. Peel and grate the garlic. Roughly chop the coriander.
Mix the pork with the tamarind sauce and the sugar (if you have some). Mix well and then add a third of the soy sauce.
Grill the pork on a baking tray lined with foil for 16 mins. Turn after 8 mins. Tip: The pork are cooked when the centre is no longer pink.
As your pork cooks, heat a frying pan or wok over high heat. Add a splash of olive oil and when the oil is hot, cook the red peppers for 10 mins, stirring frequently. After 10 mins, add the garlic and the remaining soy sauce. Cook for 1 minute longer and then remove the pan from the heat. Mix in the chopped coriander.
Pop your cooked pork into a bowl with any of the cooked marinade and juices from the foil. Let them rest for a minute or so. Cut each piece of pork into five slices when you are ready to serve and reserve any of the cooked marinade and juices. Mix the honey into the cooking juices from your pork.
To serve, spoon a generous amount of your rice onto the centre of your plate. Top with some red peppers and then with your sliced pork. Drizzle your tamarind and honey juices on top and enjoy!