Retro Sweet 'n' Sticky Pork Fillet

Nutrition per serve

Ingredients

• 1pcs carrot
• 225g pineapple pieces
• 150g Japanese rice
• 300g pork fillet
• 5g Chinese barbecue seasoning
• 150g edamame beans
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Drain the pineapple pieces, reserving the juice.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 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, add the pineapple and stand, covered, for at least 5 mins.
3. Step 3 — Roast pork
   Meanwhile, drizzle the pork with 2 tsp vegetable oil and season with salt and pepper. Heat a large frypan over high heat. Cook the pork, turning, for 4 mins or until browned. Transfer the pork to the lined tray, reserving the pan. Roast on the upper oven shelf for 11-13 mins until cooked to your liking. Remove from the oven and rest for 5 mins.
4. Step 4 — Make glaze
   While the pork is resting, bring a small saucepan of water to the boil for the edamame. Combine the Chinese barbecue seasoning and reserved pineapple juice in the reserved pan. Cook over medium-high heat, stirring, for 6-7 mins until thickened and sticky (see Kitchen 101). Remove from the heat. Season with salt and pepper.
5. Step 5 — Serve up
   Add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain. Add to the rice mixture and use a fork to gently stir until combined. Thinly slice the pork. Divide the rice mixture, carrot and pork among bowls and spoon over the glaze. Enjoy!
6. Step 6 — Kitchen 101
   Here's an easy way to see if the glaze is ready. When you run a spoon along the base of the pan, a trail should form that remains for 1-2 seconds before the mixture comes together again.

Allergens

Gluten, Sojabohnen, Sulfit, Wheat