Sweet and Salty Hoisin Pork
with Chinese Gai-Lan
Among the many revolutionary inventions of the Chinese, hoisin sauce might just be one of our favourites! Its sweet and salty flavour is the secret to making this dish delicious. Some tender pork, a little fluffy rice and hearty Chinese greens complete this meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Chops, boneless
2 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
2 tsp
Low-Sodium Soy Sauce
(Contains: Soy, Wheat)
2 tsp
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
340 g
Gai Lan
2 unit
Green Onion
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Cooking Steps
Prep: Bring 11/2 cups salted water (double for 4 people) in a large pot to a boil. Wash and dry all produce. In a medium bowl, combine the hoisin sauce with the soy sauce, sesame oil and pork chops. Set aside to marinate for 10 mins. Thinly slice the green onion(s). Trim 1-inch off the ends of the gai-lan.
Cook the rice: Rinse and drain the rice in cold water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and water has been absorbed, 10-12 mins.
Cook the pork: Meanwhile, heat a large pan (or a grill pan, if you have one!) over medium heat. Shake off excess marinade from the pork (back into the bowl - we'll use it later), then add the pork to the pan. Cook for 4-6 mins per side, until cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set aside on a plate to rest for 5 mins.
Blanch the gai-lan: Boil a kettle of water, or bring half a pot of salted water to a boil. When the water boils, pour it over the gai-lan in a medium bowl, and add a pinch of salt. Cover and set aside for 5 min, until tender. Drain.
Make the sauce: Meanwhile, pour the remaining pork marinade into the same pan with 2 tbsp water (double for 4 people.) Boil over medium-high heat until the sauce thickens slightly to a drizzling consistency, 2-3 mins.
Finish and serve: Divide the rice, gai-lan and pork between plates. Drizzle with sauce, and sprinkle with green onions. Enjoy!
