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 a bit of 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/SojaWheat/BléSesame/SésameSulphites/SulfiteMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

680 g

Pork Chops, boneless

2 tbsp

Sweet Chili Sauce

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Wheat/Blé, Sesame/Sésame, Sulphites/Sulfite)

12 g

Garlic

227 g

Broccoli, florets

1.5 cup

Jasmine Rice

2 tbsp

Ketchup

(ContainsSulphites/Sulfite)

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*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories825 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber1 g
Protein42 g
Cholesterol102 mg
Sodium518 mg
Utensils
Utensils
Garlic Press
Measuring Cups
Medium Pot
Large Bowl
Whisk
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Medium Bowl
InstructionsPDF
Instructions
1 PREP
1 PREP
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. Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

2 MAKE PEKING GLAZE
2 MAKE PEKING GLAZE
2

Meanwhile, on a clean cutting board, pat pork dry with paper towel, then thinly slice into 1/4-inch strips. In a large bowl, whisk together hoisin, sweet chili sauce, ketchup, half the garlic, 1 tsp sesame oil and 1/4 cup water. Set aside.

3 COOK BROCCOLI
3 COOK BROCCOLI
3

Heat a large non-stick pan over medium heat. When pan is 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. Stir until melted, 1 min. Add broccoli, remaining garlic and 1/4 cup water. Stir together. Cook, covered, stirring occasionally, until broccoli is tender, 5-6 min. Season with salt and pepper.

4 COOK PORK
4 COOK PORK
4

Meanwhile, in a medium bowl, toss pork with cornstarch. Season with salt and pepper. When broccoli is done, transfer to a plate and cover with foil to keep warm. Set aside. Using the same pan, 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.**)

5 FINISH PORK
5 FINISH PORK
5

Transfer pork to a plate. Repeat with another 1 tbsp oil and remaining pork. When pork is done, return all pork to pan, then remove pan from heat. Add glaze from the large bowl to the pan. Stir together, until pork is fully coated, 1 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
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.