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Thai-Spiced Pork
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Thai-Spiced Pork

Thai-Spiced Pork

with Dressed Veggies

Pork chops marinated in ginger and Thai-style spices get thinly sliced and served atop a bowl full of fluffy basmati rice for tonight's delicious dinner! We've added marinated cucumbers and shredded carrots, and green onions for extra flavour and freshness.

Tags:
Spicy
Quick
Allergens:
Milk
Sesame
Sulphites
Egg
Mustard
Peanuts

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites)

½ tbsp

Rice Vinegar

(Contains Sulphites)

132 g

Mini Cucumber

2 unit

Green Onion

56 g

Carrot, julienned

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

28 g

Peanuts, chopped

(Contains Peanuts)

2 tbsp

Ginger-Garlic Puree

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories880 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber5 g
Protein51 g
Cholesterol120 mg
Sodium680 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Whisk
Baking Sheet
Large Non-Stick Pan
Medium Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Marinate pork
2

Meanwhile, pat pork dry with paper towels. Whisk together Thai Seasoning, remaining ginger-garlic puree, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) salt in a large bowl. Add pork, then toss to coat. Set aside.

Prep
3

Thinly slice green onions.Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.

Cook pork
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Dress veggies
5

While pork roasts, whisk together half the vinegar (all for 4 ppl), 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil in a medium bowl. Add carrots, cucumbers and half the green onions. Season with salt and pepper, then toss to combine.

Finish and serve
6

Fluff rice with a fork, then stir in remaining green onions. Thinly slice pork. Divide rice between bowls. Top with pork and dressed veggies. Sprinkle with peanuts. Drizzle spicy mayo over top.