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Tamarind Glazed Pork with Stir Fried Peppers
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Tamarind Glazed Pork with Stir Fried Peppers

Tamarind Glazed Pork with Stir Fried Peppers

and Fragrant Basmati Rice

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!

Tags:
Healthy
Lactose Free
Family Friendly
Allergens:
Sulphites
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
DifficultyMedium

Ingredients

/ serving 4 people

350

Brown Basmati Rice

1

Cinnamon Stick

2

Red Pepper

1

Garlic Clove

5

Coriander

4

Pork Medallion

2

Tamarind Sauce

(Contains Sulphites)

1.5

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Honey

Not included in your delivery

1

Sugar

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Nutritional information

/ per serving
Energy (kcal)594 kcal
Energy (kJ)2485 kJ
Fat21 g
of which saturates7 g
Carbohydrate62 g
of which sugars9 g
Protein39 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Grater
Knife
Mixing Bowl
Baking Tray
Grill Pan
Plate

Instructions

1

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.

Prep the veg
2

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.

3

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
4

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.

Cook the red pepper
5

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.

Slice the pork
6

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.

7

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!