Sweet Chilli Marinated Pork
with pan fried broccolini and carrot
Fragrant rice forms the base of this Asian-inspired pork dish. Garlic, ginger and coriander are all familiar flavours in South-Asian cooking, while vibrant veg adds a satisfying crunch as well as all-important nutrients.
Tags:
Calorie Smart
•Quick
Allergens:
Soya
•Wheat
•Celery
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
5 grams
Coriander
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Lime
1 sachet(s)
Vegetable Stock
(Contains Celery)
150 grams
Jasmine Rice
1 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Onion
2 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Carrot
75 grams
Broccolini
300 grams
Pork Fillet
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)602 kcal
Energy (kJ)2521 kJ
Fat9.8 g
of which saturates3.4 g
Carbohydrate89.1 g
of which sugars14.7 g
Dietary Fiber0 g
Protein41.8 g
Cholesterol0 mg
Salt3.43 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
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and stock powder and bring to the boil.
- Lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, 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
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Peel and grate the garlic (or use a garlic press).
- Trim and halve the carrot widthways. Cut lengthways into ½ cm thick batons.
- Trim and discard the bottom of the broccolini.
- Halve, peel and thinly slice the onion.
3
- Quarter the lime.
- Roughly chop the coriander (stalks and all).
- Cut the pork into 2cm chunks. IMPORTANT: Wash hands and equipment after handling raw meat.
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the diced pork, broccolini, onion and carrot for 2-3 mins.
- Lower the heat to medium-high and add the ginger and garlic. Season with salt and pepper and fry until fragrant, 1 min.
5
- Add the sweet chilli sauce, soy sauce and juice from half the lime.
- Add a splash of water, cover and cook for 6-8 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
- Season to taste with salt and pepper.
6
- Fluff up the rice with a fork and divide between plates.
- Serve the sweet chilli pork and veg alongside.
- Garnish with chopped coriander and remaining lime wedges.
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