EP Honey-Soy Pork
with Garlic Rice - FTC
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
2
Garlic
250 g
Pork Strips
1 packet
Mayonnaise
(Contains: Eggs)
1
Carrot
Cooking Steps
• Finely chop or crush garlic. In a medium saucepan, melt butter with a dash of olive oil over medium heat. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and salt and bring to the boil. • Reduce heat to low and cover. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
• Meanwhile, in a medium bowl, combine the soy sauce, honey and water. • Add pork strips to bowl, toss to coat and set aside to marinate.
• Thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir fry carrot, until softened, 4-5 mins. • Add Asian greens and sesame seeds and cook, tossing, until just wilted, 1-2 mins. Set aside in a bowl.
• Return frying pan with a drizzle of olive oil over medium-high heat. • Using tongs, add pork strips in batches (leaving excess marinade in the bowl) and cook, tossing, until browned and cooked through, 2-3 mins. Transfer to a plate and repeat with remaining pork strips. • Return pork and any excess marinade to pan and toss until combined and fully heated through, 1 min. • Divide rice, honey-soy pork and sesame veggies between bowls. Dollop over mayonnaise.
