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Indonesian-Inspired Pork
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Indonesian-Inspired Pork

Indonesian-Inspired Pork

with Sticky Coconut Rice

Sweet, savoury and peanutty – this recipe contains the tri-fecta of Javanese flavours with just the right amount of spice. Add a squirt of lime juice and you'll be transported!

Tags:
Spicy
Quick
Allergens:
Soy
Wheat
Peanuts
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

4 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(Contains Soy, Wheat)

3 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Garlic Puree

1 tbsp

Thai Seasoning

(Contains Sesame)

160 g

Sweet Bell Pepper

165 mL

Coconut Milk

¾ cup

Jasmine Rice

1 unit

Lime

7 g

Cilantro

170 g

Green Beans

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories1120 kcal
Fat59 g
Saturated Fat26 g
Carbohydrate105 g
Sugar26 g
Dietary Fiber8 g
Protein42 g
Cholesterol80 mg
Sodium1550 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

Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 3/4 cup water (1 1/4 cups for 4 ppl), coconut milk and rice to a medium pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered.

Prep
2

While rice cooks, core, then cut pepper into 1/2-inch pieces. Trim green beans, then cut into thirds. Cut half the lime into wedges (whole lime for 4 ppl). Roughly chop cilantro.

Cook pork
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic puree, then season with salt, pepper and half the Thai Seasoning. Cook, stirring often, until fragrant, 30 sec.

Make sauce
4

While pork cooks, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp sugar and 3/4 cup hot water (dbl both for 4 ppl) to a large bowl. Squeeze a lime wedge over top, then whisk until combined and smooth. Transfer cooked pork to the bowl with sauce.

Cook veggies and finish pork
5

Heat the same pan (from step 3) over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then peppers and green beans. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt and pepper. Add remaining garlic puree and remaining Thai Seasoning. Cook, stirring often, until fragrant, 1 min. Add pork and sauce. Bring to a simmer. Once simmering, cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper, to taste.

Finish and serve
6

Season coconut rice with 1/8 tsp salt (dbl for 4 ppl), then fluff with a fork. Divide coconut rice between plates. Top with veggies and pork. Squeeze a lime wedge over top. Sprinkle with cilantro.