Asian-inspired Spiced Pork
with bell pepper, coriander and pak choi
This spiced pork recipe draws inspiration from an array of different Asian cuisines. Fresh ginger and spices add subtle heat and depth of flavour to this simple yet delicious dish.
Tags:
Quick
•Spicy
•Calorie Smart
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Ginger
5 grams
Coriander
150 grams
Jasmine Rice
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Pak Choi
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 sachet(s)
Red Thai Style Paste
240 grams
Irish Pork Mince
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2500 kJ
Energy (kcal)597 kcal
Fat16.4 g
of which saturates5.6 g
Carbohydrate80.9 g
of which sugars16.3 g
Dietary Fiber0 g
Protein32.5 g
Cholesterol0 mg
Salt4.59 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve the bell pepper, remove the core and seeds and thinly slice.
- Trim and thinly slice the pak choi widthways.
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
- Roughly chop the coriander (stalks and all).
3
- Place a pan over medium-high heat (without oil).
- Once hot, add the mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks.
NOTE: If you've chosen to swap to pork, simply follow the recipe as written, swapping 'beef' with 'pork' where necessary.
4
- Add the pepper to the pan with a drizzle of oil (if necessary).
- Cook until softened, stirring occasionally, 4-5 mins.
- Add the Thai spice and ginger and fry until fragrant, 1 min.
- Add the stock along with 75ml water (per 2P).
- Stir in the pak choi. Simmer until the liquid has reduced by half and the pak choi is tender, 3-4 mins.
5
- When the liquid has reduced, stir through the red Thai paste, ketjap manis and half the coriander.
- Remove from the heat and season to taste with salt and pepper.
- Fluff up the rice with a fork.
TIP: Add a splash of water if the mince is too dry.
6
- Divide your rice between bowls.
- Top with the Asian-inspired pork.
- Finish with a sprinkling of the remaining coriander.
