Satay Pork Chops
with Ginger Rice and Cucumber Salad- Arachides
- Blé
- Sulfites
- Soya
- Moutarde
- Poisson
- Lait
- Moutarde
- Sésame
- Blé
- Oeuf
- Peut contenir des traces d’allergènes
- Crustacés
- Gluten
- Sulfites
- Soya
- Noix
- Arachides
Delight in these tender satay pork chops, marinated in red curry sauce, served alongside fragrant coconut jasmine rice and garlicky bok choy. Paired with a refreshing cucumber salad, this dish brings a perfect balance of savoury, fresh, and crisp flavours to the table.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Lait de coco
1 pièce(s)
Lime
2 pièce(s)
Beurre d'arachides
(Contient: Arachides)
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Purée d’ail
(Peut contenir : Poisson, Lait, Moutarde, Sésame, Blé, Oeuf, Crustacés, Gluten, Sulfites, Soya, Noix)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Lait, Moutarde, Sésame, Blé, Oeuf, Crustacés, Sulfites, Soya, Noix, Arachides)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Lait, Sésame, Blé, Sulfites, Soya, Noix, Arachides)
2 pièce(s)
Bok choy de Shanghai
2 cs
Pâte de cari rouge
(Peut contenir : Lait, Sulfites, Soya)
1 pièce(s)
Mini concombres
Pas inclus dans votre livraison
1.5 cs
Huile*
1.25 cc
Sucre*
0.13 cc
Poivre*
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (1 1/4 cup) water, 1/2 cup (1 cup) coconut milk. Bring to a simmer over medium-high heat.
- Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low.
- Cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Cut cucumbers into 1/4-inch rounds.
- Zest, then juice lime.
- To a medium bowl, add 1/2 tbsp lime, half the soy, 1/4 tsp sugar and 1tbsp (2 tbsp) oil, then whisk to combine.
- Add cucumber to the bowl, then toss to combine. Season with salt and pepper. Set aside.
(DQ: peanuts or salad, can't get both in)
- Pat pork dry with paper towels.
- Coat with half of the red curry paste, then sprinkle over half of the Indian Spice Blend. Season with salt and pepper, if desired.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil ), then pork.
- Pan-fry until golden and cooked through, 4-6 min per side.**
- Transfer to a plate and cover to keep warm.
- Carefully wipe out pan.
- Heat the same pan (from step 3) over medium high, add 1/2 tbsp (1 tbsp) oil, bok choy, garlic and 2 tbsp (4 tbsp) water.
- Cover and cook, stirring occasionally, until bok choy starts to soften, 2-3 min.
- Uncover and cook, stirring constantly, until bok choy is tender-crisp, 1-2 min. Season with salt and pepper.
- Meanwhile, to a small pot, add peanut butter, remaining red curry paste, remaining coconut milk,, remaining Indian Spice Mix and 1/2 tsp (1 tsp) sugar.
- Cook, whisking constantly, until peanut butter melts and well combined, 2-3 min.
- Remove from heat.
- Add soy sauce and lime juice to taste. ( TESTER; Does it need water?)
- Fluff rice with a fork, then stir in lime zest.
- Thinly slice pork chops.
- Divide rice between bowls. Top with bok choy and pork chops.
- Drizzle over half the satay sauce, serve remaining sauce on the side for dipping.
- Serve cucumber salad alongside.
