The protein cooking time listed in this recipe has been updated.
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Pineapple-roasted Pork with Coconut Lime Rice & Pak Choi
Give fresh, free-range British pork the tropical treatment. Pan fry until tender then top with sweet pineapple and punchy chilli paste. Pair with fibre-rich brown rice flecked with coconut and zingy lime juice. Pak choi and sugar snap peas for greens.
High protein
7 plants
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tsp sesame seeds (Sesame)
- 1 tbsp desiccated coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas
- 2 free-range pork loins
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 pak choi
- 3 spring onion
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 30ml hot honey (honey, chilli extract)
Nutritional Information
Calories: 762
Protein: 40g
Carbs: 65g
Fat: 38g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tbsp desiccated coconut (use half)
- 30ml hot honey (honey, chilli extract)
- 1 pak choi (use half)
- 80g sugar snap peas (use half)
- 3 spring onion
- 1 unwaxed lime (use half)
- 1 free-range pork loin
- 1 handful of fresh coriander (use half)
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 822
Protein: 41g
Carbs: 79g
Fat: 39g
Pineapple-roasted Pork with Coconut Lime Rice & Pak Choi
Give fresh, free-range British pork the tropical treatment. Pan fry until tender then top with sweet pineapple and punchy chilli paste. Pair with fibre-rich brown rice flecked with coconut and zingy lime juice. Pak choi and sugar snap peas for greens.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a grater
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the pineapple sauce
- In the large bowl, mix together the honey, chilli paste (for those who like the heat), the half tin of pineapple chunks (along with the juice), 1 tbsp olive oil and a pinch of salt
Do the prep & cook the pork
- Slice 2 spring onions into 3cm pieces, and thinly slice the remaining. Trim the pak choi and cut into bite-sized pieces. Zest and quarter the lime. Roughly chop the coriander
- Heat the large frying pan with 1 tsp oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 6 mins per side
- Place the pork onto the lined baking tray, cover with the pineapple sauce and bake for 8 mins, until cooked through
Finish the rice
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the spring onion pieces, desiccated coconut, sugar snaps, pak choi and ginger & garlic paste
- Cook for 2-3 mins, until veg is softening and the coconut is lightly toasted
- Add the rice, lime zest, coriander and a splash of water. Toss together and cook for 2 mins. Season with salt to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the rice between bowls, topped with the pork and pineapple chunks. Squeeze over the juice from half the lime (or to taste). Garnish with the sesame seeds, remaining lime wedges, and the sliced spring onion
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