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Peking Pork

Peking Pork

with Garlic Sesame Broccoli and Jasmine Rice

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!

Tags:
Chef's Choice
Allergens:
Mustard
Sesame
Soy

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

6 unit(s)

Garlic, cloves

227 g

Broccoli

¾ cup

Jasmine Rice

2 tbsp

Ketchup

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit(s)

Green Onion

1 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

Not included in your delivery

tbsp

Unsalted Butter*

tsp

Salt and Pepper*

tbsp

Oil*

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Nutrition Values

Calories670 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber5 g
Protein49 g
Cholesterol105 mg
Sodium420 mg
Trans Fat0 g
Potassium1100 mg
Calcium100 mg
Iron4.5 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

Whisk
Medium Bowl
Aluminum Foil

Instructions

1 PREP
1

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 MAKE PEKING GLAZE
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 COOK BROCCOLI
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 COOK PORK
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 GLAZE 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 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.