Chinese Salt & Pepper Pork
with Honey-Soy Veggies
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
300 g
Pork Loin Steak
1 sachet
Chinese Five Spice
2
Spring Onion
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Pea Pods
1
Capsicum
Long Green Chilli
1 sachet
Black Sesame Seeds
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red capsicum into strips. Trim the sugar snap peas. Thinly slice the long green chilli (if using). Thinly slice the spring onion.
In a small bowl, combine the soy sauce, honey and warm water (see ingredients list).
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the red capsicum and cook until softened, 2 minutes. Add the sugar snap peas and honey-soy mixture and cook until tender, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Crush the black peppercorns lightly using a rolling pin or in a pestle and mortar. Chop the pork loin steaks into 2cm chunks. In a medium bowl, combine the salt, crushed peppercorns, Chinese five spice and plain flour. Add the pork and toss to coat. TIP: Chinese five spice has a strong anise flavour, use less if you're not a fan!
Wash out the pan then return to a medium-high heat with a drizzle of olive oil. Once hot, add the pork and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. TIP: Add a drizzle more oil if the chicken starts to stick!
Divide the jasmine rice between plates and top with the honey-soy veggies and Chinese salt & pepper pork. Sprinkle with the long green chilli (if using), spring onion, roasted peanuts and black sesame seeds.
