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.
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
Instructions
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.
