Hoisin Pork with Asian Greens
Among the many revolutionary inventions of the Chinese, hoisin sauce might just be one of our favourites. It's blend of salty and sweet is like the secret spell to unlocking flavours humans find delicious. We’ve continued the theme with a little soy sauce and honey. The result is so tasty all that’s left to do is gather together some tender pork, a little fluffy rice and greens and dig in.
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
2 tbs
hoisin sauce
(Contains: Sesame, Soy;)
2 steak
pork loin
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
Asian greens
1 bunch
spring onions
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tsp
honey
3 cup
water
1 tbs
warm water
Utensils
Cooking Steps
To prepare the ingredients, halve the Asian greens and slice the spring onion.
In a medium bowl combine the hoisin sauce, salt-reduced soy sauce, honey and pork loin steaks. Set aside for 10 minutes. Bring a kettle full of water to the boil.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, covered, for 10-12 minutes or until the rice is soft. Drain.
Heat a BBQ or chargrill to a medium-high heat. Shake off any excess sauce from the pork and then add to the heat. Cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm. Rest for 5 minutes.
Place the Asian greens in a heatproof bowl and cover with the boiled water from the kettle. Set aside for 5 minutes and then drain.
Meanwhile, pour the remaining pork marinade into a small saucepan with the warm water. Bring to the boil. Cook, stirring, until the sauce thickens slightly and then remove from the heat.
Divide the rice, Asian greens and hoisin pork between plates. Drizzle with the hoisin sauce and sprinkle with the spring onion.
