Dish up this delightful combo of citrus, sesame and honey to coat succulent pork loin steaks. We've added lots of bright veggies in the mix for a satisfying crunch with each flavourful bite!
Always refer to the product label for the most accurate ingredient and allergen information.
brown rice(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
pork loin steaks
water (for the rice)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
water (for the sauce)
In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan. Cover and set aside.
While the rice is cooking, thinly slice the spring onion and capsicum. Thinly slice the cucumber into rounds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Finely grate the ginger (unpeeled) and garlic (or use a garlic press). Juice the orange. In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Stir to dissolve then add the cucumber and enough water to cover. Toss to coat, then set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the capsicum and carrot and cook, tossing, until just tender, 5-6 minutes. Add the Asian greens, ginger and garlic and cook until tender and fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.
While the pork is cooking, combine the orange juice, honey, soy sauce and water (for the sauce). Return the frying pan to a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 2-3 minutes. Add the orange sauce and simmer until slightly thickened, 4-6 minutes. Stir in any pork resting juices.
Drain the pickled cucumber. Thickly slice the pork. Stir the spring onion through the brown rice then divide between bowls. Top with the ginger veggies, pork and pickled cucumber. Spoon the orange sesame sauce over the pork.