Sweet & Sticky Pork with Cucumber Salad
over fragrant coriander-lime rice with gomashio4.0(616)
Calories
:
699 kcalProtein
:
34.8g proteinTotal
:
30 minutesDifficulty
:
MediumCalorie Smart
Allergens:
- Milk (including lactose)
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
Gomashio is a Japanese seasoning made from sesame seeds with a little bit of added salt. It's perfect for giving your dish more flavour without adding too much sodium.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Seasoned pork strips
½ bunch
Scallions
½ piece
Garlic
½ piece
Lime
75 g
Basmati rice
½ piece
Cucumber
5 g
Fresh coriander & mint
(May be present: Selderij)
½ teaspoon
Fresh ginger
25 g
Organic full-fat yogurt
(Contains: Milk (including lactose))
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
20 g
Lamb's lettuce
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
200 milliliters
Water for the rice
½ tablespoon
Sunflower oil
30 milliliters
Water for the sauce
½ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ teaspoon
Brown sugar
Nutrition Values
Energy (kJ)2926 kJ
Calories699 kcal
Fat29.2 g
Saturated Fat9.2 g
Carbohydrate78.5 g
Sugar11.2 g
Dietary Fiber5.4 g
Protein34.8 g
Salt2.8 g
Potassium550.5 mg
Calcium100 mg
Iron2.8 mg
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.
Utensils
•Small Bowl
•Casserole with Lid
•Salad Bowl
•Wok or sautépan
Cooking Steps
1
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic. Finely grate or mince the ginger.
- Zest and juice the lime.
- Heat a drizzle of sunflower oil in a deep frying pan over medium heat. Fry the white part of the scallions with half of the garlic for 2 - 3 minutes.
2
- Stir the rice into the aromatics and fry for 2 - 3 minutes, then pour in the water (see pantry for amount).
- Add a pinch of salt and 0.5 tsp lime zest per person, then cover and bring to a boil.
- Reduce the heat and cook the rice for 12 - 15 minutes or until done.
- Stir regularly and add extra water if necessary.
3
- Slice the cucumber into crescents.
- Discard the stems of the mint and finely chop the leaves.
- In a salad bowl, combine the yogurt with the extra virgin olive oil, a third of the lime juice and the rest of the garlic.
- Season to taste with salt and pepper.
4
- Melt a knob of butter in a wok or deep frying pan over medium-high heat.
- Fry the pork with the ginger for 1 - 2 minutes until evenly browned.
- Stir in the soy sauce, the sugar and the water for the sauce.
- Mix well and allow to simmer for 1 - 2 minutes until thickened and reduced.
5
- Finely chop the coriander.
- Stir the rest of the lime juice and half of the coriander into the rice, then allow to rest until serving, covered.
- To the salad bowl, add the cucumber, the lamb's lettuce and the mint.
- Toss well to combine with the dressing.
6
- Serve the rice on plates with everything else alongside.
- Garnish with the gomashio, the scallion greens and the rest of the coriander.
