Vietnamese Glazed Pork Steak
with Coconut Rice and Coriander Slaw
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.
Ingredients
2 unit(s)
British Pork Loin Steaks**
25 grams
Ketjap Manis
(Contains: Soya)
150 grams
Jasmine Rice
120 grams
Coleslaw Mix**
1 bunch(es)
Coriander**
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Desiccated Coconut
1 unit(s)
Lime**
15 grams
Sambal Paste
15 grams
Ginger, Garlic & Lemongrass Puree
Not included in your delivery
75 milliliter(s)
Water
10 grams
Butter
Utensils
Cooking Instructions and Tips
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).
While your rice cooks, heat a large frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Meanwhile, cut the lime into wedges. Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in the now-empty frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
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 4-6 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
While your steaks are frying, mix the ketjap, lemongrass, ginger and garlic paste, sambal, and water for the sauce in a small bowl (see pantry for amount).
In a large bowl, mix the coleslaw mix, mayonnaise, coriander, and lime a squeeze of half of the lime juice. Season with salt and pepper and add a pinch of sugar and mix together.
When your pork steaks are cooked, remove the steaks to a plate and cover in foil.
Lower the heat of the pan to medium and pour over the sauce. Simmer until thickened slightly, 1-2 mins.
Stir through the butter until melted then remove from the heat.
Fluff up the rice with a fork and fold through the toasted coconut.
Cut your pork steaks widthways into 1cm slices.
Press your coconut rice into small bowls, then carefully turn out onto the centre of your serving plates.
Apprange your pork slices around half of your rice and spoon the sauce all over the pork.
Arrange your coleslaw around the remaining rice.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
