Thai-Spiced Pork and Lemongrass Rice
with Quick Dressed Veggies
Pork chops marinated in lemongrass and Thai spice get thinly sliced atop a bowl full of fluffy basmati rice for tonight's delicious dinner! We've added marinated fresh cucumber, 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.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
1 tbsp
Thai Seasoning
(Contains Sesame)
1 tbsp
Rice Vinegar
(Contains Sulphites)
7 g
Cilantro
132 g
Mini Cucumber
1 unit
Lemongrass
56 g
Carrot, julienned
1 unit
Lime
2 tsp
Sriracha
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
3 tbsp
Oil*
0.38 tsp
Salt*
tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce Remove outer layer of lemongrass, then quarter crosswise. Using the back of a wooden spoon, forcefully tap the lemongrass to bruise. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and lemongrass. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
Zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges. Pat pork dry with paper towels. Whisk together Thai Spice Blend, 1/4 tsp lime zest, 1 1/2 tbsp oil and 1/4 tsp salt (dbl all for 4 ppl) in a large bowl. Add pork, then toss to coat. Set aside.
While pork marinates, roughly chop cilantro. Halve cucumber 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, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.
While pork cooks, whisk together rice vinegar, 1/2 tbsp oil, 1 tsp lime juice and 1/2 tsp sugar (dbl all for 4 ppl) in a medium bowl. Add carrots, cucumber and half the cilantro. Season with salt and pepper, then toss to coat.
Remove lemongrass stalk from rice, then fluff with a fork and season with salt. Thinly slice pork. Divide rice between bowls. Top with pork and dressed veggies. Sprinkle peanuts and remaining cilantro over top. Drizzle sriracha over top. Squeeze over a lime wedge, if desired.
