Thai Pork Salad with Tamarind & Coconut Rice
Ready in 20 minutes
• Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, February 24, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, February 24, 2019.
Ingredients
Pork
- 1 pack five spice pork sirloin steaks
Salad
- 1 cucumber, cut in half lengthways and thinly sliced
- 1 baby bok choy, thinly sliced
- 1 pack mung bean sprouts
- 1 pack peanuts and crispy shallots
- Juice of 1 lime
Rice
- 1 pack coconut rice
To Serve
- Tamarind sauce
From the Pantry
- Oil
- Salt & Pepper
Steps
-
Cook pork Heat a drizzle of oil in a small fry-pan on medium-high heat. Season pork and cook for about 4 minutes each side (depending on thickness), until just cooked. Remove from pan and wrap in foil to rest for a few minutes.
-
Prep cucumber & bok choy Toss with mung bean sprouts, peanuts and shallots and lime juice in a bowl.
-
Heat rice Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.
-
To finish, slice pork and serve with salad and rice. Top with resting juices and tamarind sauce. Season.
Nutritional Information
Energy |
2418 kj 578 kcal |
---|---|
Protein | 41.4g |
Carbohydrate | 53.8g |
Fat | 21.4g |