Chilli pork and pineapple rice bowl

Chilli pork and pineapple rice bowl

Chilli pork and pineapple rice bowl

•2 tbsp sunflower oil
•400g outdoor-reared free-range pork fillet, sliced (see Easy Swaps)
•3cm piece fresh ginger, grated
•1 garlic clove, crushed
•6 spring onions, finely chopped
•1/2 small lemon, peeled and chopped into little 1cm pieces
•2 x 250g pre-cooked basmati rice pouches
•4 tablespoons sweet soy sauce (or use regular or low-salt soy sauce)
•3 tbsp sesame oil
•Large number coriander, chopped, plus additional leaves to function
•Grated zest and juice 1 lime, also extra wedges to serve
•Steamed pak choi to function
3Heat the oil in a wok and fry the pork until just browned, then add the garlic and ginger and cook for 1 minute. Remove from the pan and put aside.
4In the exact same pan, then cook the spring celery and onions for two minutes over a high heat, then turn off the heat.
Pour the pork, ginger and garlic mixture along with any juices into the pan. 3 Microwave the rice bran according to the package instructions. Increase the pan together with the soy sauce, sesame oil, chopped coriander and lime juice and simmer. Serve with steamed pak choi and lime wedges for squeezing over.
PER SERVING 529kcals, 20.2g fat (3.9g saturated), 28g protein, 57.3g carbohydrates (13.4grams sugars), 2.5g salt, 3g fiber

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