Thai-Spiced Pork and Cilantro Rice
with Dressed Veggies- Sesame
- Milk
- Sulphites
- Egg
- Mustard
- Peanuts
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.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
1 tbsp
Thai Seasoning
(Contains: Sesame, Milk)
½ tbsp
Rice Vinegar
(Contains: Sulphites)
132 g
Mini Cucumber
7 g
Cilantro
56 g
Carrot, julienned
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tsp
Sriracha
28 g
Peanuts, chopped
(Contains: Peanuts)
30 g
Ginger
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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's sweet and sour balance, though some found it less Thai-flavored than expected.
- Ease of prep: Several reviewers noted the pork was easy to slice, contributing to simple preparation.
- Suggestions: Consider adding extra matchstick carrots for more crunch and vegetable content.
- Portions: Large servings provided enough for dinner and lunch leftovers for some customers.
- Customization: Some diners successfully substituted garlic for ginger when ingredients were missing.
