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Asian-style Free-range Pork with Pineapple Sauce & Fried Rice
Tender, free-range British pork steaks pair perfectly with the sticky pineapple sauce in this Asian-inspired dish. Served over a bed of fried rice, studded with crispy tamari-sizzled pak choi. A honey, garlic and chilli drizzle brings it all together.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 1 carrot
- 140g tinned pineapple (pineapple, pineapple juice)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g brown rice (100% Brown Rice)
- 1 chilli
- 2 pak choi
- 4cm fresh ginger
- 1 shallot
- 2 free-range pork loins
- 2 garlic clove
Nutritional Information
Calories: 662
Protein: 41g
Carbs: 65g
Fat: 26g
Ingredients
- 2 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 garlic clove
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 2 pak choi
- 1 carrot (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4cm fresh ginger (use half)
- 1 shallot (use half)
- 25g honey (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 free-range pork loin
- 1 chilli (use half)
Nutritional Information
Calories: 687
Protein: 44g
Carbs: 69g
Fat: 26g
Asian-style Free-range Pork with Pineapple Sauce & Fried Rice
Tender, free-range British pork steaks pair perfectly with the sticky pineapple sauce in this Asian-inspired dish. Served over a bed of fried rice, studded with crispy tamari-sizzled pak choi. A honey, garlic and chilli drizzle brings it all together.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a grater, a large frying pan, a medium frying pan, a sieve, a small bowl & a measuring jug
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the sauce
- Finely grate the garlic and ginger. Deseed and finely dice the chilli. Drain the pineapple chunks (reserving 2 tbsp of the juice)
- Combine the honey, vinegar, tamari, garlic, ginger, half the chilli, reserved pineapple juice and 50ml water (25ml for 1 person) in the small bowl. Set aside
Cook the pork
- Heat the medium frying pan with 1 tsp oil on medium-high heat (we used the 25cm HexClad Hybrid Pan)
- Season the pork with salt. Once the pan is hot, add the pineapple chunks and pork and cook for 4 mins per side, until golden brown
- Add the sauce mixture (reserving 1 tbsp for later), then lower the heat and simmer for 11 mins, until cooked through. Add a splash of water if it gets a little try
Fried rice time
- Meanwhile, finely dice the shallot. Dice the carrot into 1cm cubes (peel optional). Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and shallot and cook for 3-4 mins. Season with salt and pepper
- Add the pak choi and cook for 2-3 mins, until wilted. Add the cooked rice and reserved sauce. Cook for 1-2 mins, until the rice is piping hot
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
- Slice the pork widthways into 1cm slices
- Share the rice into bowls and top with the pork, then spoon over the pineapple and sauce from the pan. Sprinkle over the remaining chilli (to taste)
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