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Peking Pork

Peking Pork

with Garlic Sesame Broccoli and Jasmine Rice

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Tossing pork in a sweet Peking glaze creates delicious caramelization in the pan. By stirring green onion into the rice, we’re infusing it with fragrant aromatics which pairs perfectly with the garlic sesame broccoli. These quick tricks make for a super flavourful stir-fry!

Allergens:Soy/SojaSesame/SésameMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

2 tbsp

Sweet Chili Sauce

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

12 g

Garlic

227 g

Broccoli, florets

1.5 cup

Jasmine Rice

2 tbsp

Ketchup

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 tsp

Sesame Oil

(ContainsSesame/Sésame)

4 unit

Green Onions

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber2 g
Protein47 g
Cholesterol120 mg
Sodium600 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Paper Towel
Whisk
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, cut broccoli into bite-sized pieces. Thinly slice green onions. Peel, then mince or grate garlic. To the boiling water, add rice. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

2

Meanwhile, pat pork dry with paper towel, then cut into 1/4-inch strips. Season with salt and pepper. In a medium bowl, whisk together hoisin sauce, sweet chili sauce, ketchup, cornstarch, half the garlic, 1 tsp sesame oil and 1/2 cup water. Season with salt and pepper. Set aside.

3

Heat a large non-stick pan over medium heat. When hot, add sesame seeds to dry pan. Toast, stirring often, until lightly golden, 4-5 min. Transfer to a plate and set aside. To the same pan, add 2 tbsp butter, swirl pan, until melted, 1 min. Add broccoli, remaining garlic and 1/4 cup water. Stir together. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

4

When broccoli is tender, transfer to a plate and cover with foil to keep warm. Set aside. Using the same pan, increase heat to medium-high. Add 1 tbsp oil, then half the pork. Cook, stirring often, until cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer pork to a plate. Repeat with another 1 tbsp oil and remaining pork.

5

When pork is done, reduce heat to low and return all pork to pan. Add glaze from the medium bowl. Stir together, until glaze thickens and pork is fully coated, 1-2 min.

6

Fluff rice with a fork, then stir in toasted sesame seeds, remaining sesame oil and half the green onions. Season with salt. Divide rice between plates and top with broccoli and peking pork. Sprinkle over remaining green onions.