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.
Produit dans une installation 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
340 g
Côtelettes de porc, désossées
2 cs
Sauce hoisin
(Contient Soya, Sésame, Moutarde)
1 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
2 cs
Huile de sésame
(Contient Sésame)
¾ tasse(s)
Riz au jasmin
340 g
Yu choy
2 pièce(s)
Oignons verts
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce. In a small pot, bring 1 1/3 cups salted water (double for 4 people) to a boil. In a medium bowl, combine the hoisin sauce, soy sauce and sesame oil. Add the pork and toss to coat. Set aside. Thinly slice the green onions. Cut the yu choy into 3-inch pieces.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork, shaking any excess marinade off into the bowl. (Reserve the marinade – we'll use it to make a sauce later!) Cook the pork until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimum internal temp. of 160°F. Cuire jusqu'à une température interne min. de 160°F.) Transfer the pork to a plate.
Add another drizzle of oil to the same pan, then the yu choy, remaining marinade and 2 tbsp water (double for 4 people). Cook, stirring occasionally, until the yu choy is tender-crisp, 4-5 min.
Stir the green onions into the rice. Divide the rice, yu choy and pork between plates. Drizzle any pan sauce over the rice.