Easy Hoisin-Glazed Pork Steaks

Nutrition per serve

Ingredients

• 1pcs spring onion
• 150g jasmine rice
• 1pcs pak choy
• 20g roasted peanuts
• 60g hoisin sauce
• 2pcs pork loin steaks
• 10ml honey
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Finely chop the spring onion. Rinse the rice until the water runs clear. Put in a small saucepan with the spring onion and 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, trim the pak choy, then quarter lengthwise. Coarsely chop the peanuts. Combine the hoisin sauce, 2 tsp honey and 2 tbs water in a bowl and season with salt and pepper.
3. Step 3 — Pan-fry pork
   Heat 1 tbs vegetable oil in a medium frypan over medium-high heat. Cook the pork for 3-4 mins each side until browned. Add the hoisin mixture and cook, turning, for 2 mins or until the pork is glazed and cooked through (see Kitchen 101). Remove from the pan and spoon over the glaze from the pan. Rest for 4 mins. Wipe the pan clean.
4. Step 4 — Cook pak choy
   Heat 2 tsp vegetable oil in the same pan over high heat. Cook the pak choy, turning, for 3-4 mins until lightly charred. Season with salt and pepper. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the spring onion rice, pak choy and pork among plates. Spoon over the glaze and pork resting juices, scatter over the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.

Allergens

Peanut, Gluten, Sesamsamen, Sojabohnen, Wheat