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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
Thinly slice green onions.Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.
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.**
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.
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.
