Caramelised Pork & Coconut Rice
with Zesty Spinach & Tomato Salsa
Infuse tender chunks of pork with a sweet and savoury sauce, with a dash of fresh ginger to liven the whole thing up. With creamy coconut rice and a refreshing salad, this meal is a burst of flavour in every bite!
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
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 knob
ginger
1 packet
pork strips
1 bunch
mint
1 unit
tomato
1 unit
cucumber
1 bag
baby spinach leaves
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)
½ unit
lemon
Not included in your delivery
olive oil
1 cup
water (for the rice)
¼ tsp
salt
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
1.5 tbs
honey
1 tbs
water (for the sauce)
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, pork strips and 1/2 the soy sauce with a drizzle of olive oil. Toss to coat and set aside.
Chop the tomato and cucumber into 1cm chunks. Roughly chop the baby spinach leaves. Pick and roughly chop the mint leaves. Roughly chop the roasted cashews. Zest the lemon to get a generous pinch, then slice in half.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork and stir-fry until almost cooked through, 2-3 minutes. Reduce the heat to medium-high and add the honey, water (for the sauce) and the remaining soy sauce. Cook, stirring, until slightly reduced, 2-3 minutes. Remove from the heat.
In a medium bowl, combine the tomato, cucumber, spinach, mint and lemon zest. Add a drizzle of olive oil, a good squeeze of lemon juice and a pinch of salt and pepper. Toss to combine.
Divide the coconut rice between bowls and top with the caramelised pork, the zesty spinach and tomato salsa and roasted cashews.
