Thai Pork and Pear Salad with Jasmine Rice

Thai Pork and Pear Salad with Jasmine Rice

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 30, 2018.

Ingredients

Rice

  • ½ cup jasmine rice
  • ¾ cup water ˆ
  • pack baby spinach *

Salad

  • 1 pack pork scotch fillet
  • 1 pack Thai spice mix
  • ½ pear
  • 1 Lebanese cucumber
  • 2 radishes
  • 1 Tbsp lemon juice
  • 1 pack Thai dressing
  • ½ bunch mint *

To Serve

  • 1 pack crispy shallots (optional)

Steps

  1. Cook rice Preheat BBQ grill or hot plate to high (if using). Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 minutes. Do not lift lid during cooking.
  2. Marinate pork Pat pork dry and toss in a small bowl with Thai spice mix and a drizzle of oil. Season and leave to marinate.
  3. Prep salad Cut pear, cucumber and radishes into matchsticks and place in a medium bowl and toss with lemon juice and Thai dressing.
  4. Cook pork Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook pork for about 3 minutes each side (depending on thickness), until just cooked through. Rest, covered, before slicing thinly against the grain. Alternatively, cook pork on BBQ.
  5. Finish rice Remove half of the rice (this is leftover). Thinly slice spinach and fold through the other half of cooked rice.
  6. Serve rice topped with pork, salad, mint and crispy shallots.

Nutritional Information

Energy 2750 kj
657 kcal
Protein 35.5g
Carbohydrate 57.7g
Fat 31.2g