Ultimate Chinese New Year Hoisin Pork Steak and Sesame Rice
with Gingery Green Veg and Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
2 unit(s)
British Pork Loin Steaks
1 unit(s)
Pak Choi
80 grams
Tenderstem® Broccoli
1 unit(s)
Spring Onion
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
15 grams
Ginger Puree
32 grams
Hoisin Sauce
(Contains: Soya)
75 grams
Teriyaki Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Hazelnuts, Brazil nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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).
Peel and grate the garlic (or use a garlic press).
Coat the pork with half the garlic and season with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.
Trim the pak choi, then thinly slice widthways. Halve any thick broccoli stems lengthways.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 3-5 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Meanwhile, trim and thinly slice the spring onion. Crush the peanuts in the unopened sachet using a rolling pin.
When cooked transfer the pork steaks to a clean plate and leave to rest. Cover with foil to keep warm.
Wipe out the pan.
Pop the now empty pan back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the Tenderstem® and pak choi, stir-fry for 2-3 mins. Add the ginger puree, and remaining garlic, cook for 30 secs. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Pop the now empty pan back on medium-high heat.
When the pan is hot, pour in the hoisin, teriyaki and water for the sauce (see pantry for amount), stir and boil until the sauce reduces and thickens, 2-4 mins.
Slice the pork steak widthways into 1cm thick slices. Add the pork slices to the sauce and stir to glaze evenly.
Using a fork, gently fluff the rice.
Stir the sesame seeds through the rice.
Share the sesame rice between your bowls.
Top with the steak and sauce.
Serve the ginger veg alongside and sprinkle the spring onion and crushed peanuts over the dish.
Enjoy!
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