Huli Huli Pork Nuggets with Brown Rice and Peanuts

Huli Huli Pork Nuggets with Brown Rice and Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 9, 2019.
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Ingredients

RICE

  • 1 pack Japanese brown rice
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar

PORK

  • 1 tsp cornflour
  • 1/2 cup chicken stock
  • 1 pack lean pork loin strips, patted dry
  • 1 clove garlic, minced
  • 1 Tbsp grated ginger
  • 1 brown onion, thinly sliced
  • 1 courgette, halved lengthways and thinly sliced
  • 2 carrots, halved lengthways and thinly sliced
  • 1 pack huli huli sauce
  • 2 baby bok choy, thinly sliced

TO SERVE

  • 1/2 bunch coriander, picked
  • 2 Tbsp chopped peanuts

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Cook rice. Add rice to pot of boiling water and cook for about 25 minutes, until tender. Drain well and return to pot and stir through sesame oil and vinegar.
  3. Prep pork ingredients. Combine cornflour and liquid stock in a bowl.
  4. Cook pork. Heat 1 tsp oil in a fry-pan on high heat. Add pork to pan and cook, without stirring, for 1-2 minutes. Add garlic and ginger and stir-fry a further 1-2 minutes, until pork is just cooked. Remove from pan and set aside. Return pan to high heat with 1 tsp oil.
  5. Finish huli huli. Add onion, courgette and carrot to pan and stir-fry for 3-4 minutes, until tender. Add huli huli sauce and stock/cornflour mixture. Cook for about 1 minute, until sauce has thickened slightly. Add bok choy, pork and any resting juices to pan. Stir to combine and season.
  6. Serve rice topped with huli huli pork, coriander and peanuts.

Nutritional Information

Energy 1755 kj
419 kcal
Protein 36.2g
Carbohydrate 42.4g
Fat 11.3g