HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Spiced Pork And Cilantro Rice
Thai-Spiced Pork and Cilantro Rice

Thai-Spiced Pork and Cilantro Rice

with Dressed Veggies

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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 herby cilantro 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.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame, Milk/Lait)

½ tbsp

Rice Vinegar


132 g

Mini Cucumber

7 g


56 g

Carrot, julienned

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tsp


28 g

Peanuts, chopped


30 g


Not included in your delivery

3 tbsp


0.13 tsp


0.06 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat52 g
Saturated Fat7 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber5 g
Protein50 g
Cholesterol127 mg
Sodium840 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) 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, 1 1/2 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. Add pork, then toss to coat. Set aside.


Roughly chop cilantro. 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 oil (dbl for 4 ppl), 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 vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add carrots, cucumbers and half the cilantro. Season with salt and pepper, then toss to combine.


Stir together mayo, sriracha and 1 tsp water (dbl for 4 ppl) in a small bowl. Fluff rice with a fork, then stir in remaining cilantro. Thinly slice pork. Divide rice between bowls. Top with pork and dressed veggies. Sprinkle with peanuts. Drizzle sriracha mayo over top.