Salt and Pepper Pork Chop Bowls
with Stir-Fried Peppers and Chilis
This Chinese-inspired Salt and Pepper Pork Bowl is a blend of savoury, spicy, and fresh flavours, perfect for a satisfying weeknight meal. Tender pieces of pork are seasoned with a salt and pepper mix, then stir-fried to crispy perfection and coated in a sweet chili sauce. Paired with baby bok choy and colourful mini peppers, it's served over a bed of warm, fluffy green onion rice.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
2 pièce(s)
Mini poivre sucré
1 pièce(s)
Bok choy de Shanghai
2 pièce(s)
Oignon vert
1 pièce(s)
Piment
20 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix)
2 cs
Sauce au chili doux
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.63 cc
Sel*
0.63 cc
Poivre*
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
- Core, then cut peppers into 1/4-inch rounds.
- Thinly slice green onion
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- Meanwhile, add Cream Sauce Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a zip-top bag. Shake to combine, then open bag.
- Pat pork dry with paper towels, then cut into 1-inch pieces.
- Add pork to zip-top bag, then close and shake bag to coat pork completely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, stirring occasionally, until golden and cooked through**
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then bok choy and peppers to the same pan. Cook, stirring often, until tender-crisp, 3-4 min.
- Meanwhile, in a small bowl, combine sweet chili sauce, soy sauce, 1/4 cup (1/3 cup) water, ginger-garlic puree and as many chilies as desired.
- Add pork, sweet chili sauce mixture to pan.
- Cook, stirring often, until sauce thickens slightly.
- Add half the green onions and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Season with salt and pepper, to taste.
- Divide rice between plates. Top with pork, veggies and any sauce in pan.
- Sprinkle with remaining green onions.
