Huli Huli Pork with Rice and Peanuts

Huli Huli Pork with Rice and Peanuts

Ready in 35 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 24, 2019.



  • 75g Japanese brown rice
  • 1/3 cup water
  • ½ cup frozen corn
  • ½ tsp sesame oil
  • ½ tsp vinegar


  • 1 pack lean pork strips
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • ½ brown onion, thinly sliced
  • ½ capsicum, thinly sliced
  • ½ carrot, cut in half and thinly sliced
  • 1/3 cup chicken stock
  • ½ tsp cornflour
  • 1 pack huli huli sauce
  • ½ bok choy, thinly sliced

To Serve

  • 2 tsp chopped peanuts


  1. Cook rice. Combine rice, water, corn and ¼ tsp salt in a pot. Bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 17 minutes. Turn off heat and leave to steam, still covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep &cook pork. Heat ½ tsp oil in a nonstick fry-pan on high heat. Pat pork dry and add to pan. Cook pork, without stirring, for 1-2 minutes. Add garlic and ginger. Stir-fry for 1-2 minutes, until pork is just cooked. Remove from pan and set aside. Reserve pan.
  3. Cook pork veggies. Heat ½ tsp oil in reserved pan on high heat. Stirfry onion, capsicum and carrot for 3-4 minutes, until tender.
  4. Finish pork. In a bowl, mix together stock and cornflour. Add to pan, along with huli huli sauce. Cook for about 1 minute, until sauce thickens slightly. Add bok choy, pork and any resting juices to pan. Toss to combine and season.
  5. Finish rice. Once rice is cooked, toss with sesame oil and vinegar. Season.
  6. Serve rice topped with pork. Sprinkle over peanuts.

Nutritional Information

Energy 1879 kj
449 kcal
Protein 36.6g
Carbohydrate 49.9g
Fat 10.8g