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

Thai-Spiced Pork and Cilantro Rice

with Dressed Veggies

Read more

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.

Tags:SpicyQuick
Allergens:Sesame/SésameMilk/LaitSulphites/SulfiteEgg/OeufMustard/MoutardePeanut/Cacahuète

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame, Milk/Lait)

½ tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

132 g

Mini Cucumber

7 g

Cilantro

56 g

Carrot, julienned

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tsp

Sriracha

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

30 g

Ginger

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

½ tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Grater
Large Bowl
Paper Towel
Whisk
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

Roughly chop cilantro. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.

4

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.**

5

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.

6

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.