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Hoisin pork

Name: Hoisin pork
Cook time: 25 min
Yield: 4

with green fried rice and coriander drizzle

Ready in around 25 mins

RECIPE FACT:

The word hoisin is derived from the Chinese words for "seafood" although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood.

Nutritional Info:

Energy: 2698kj (645Kcal)
Protein: 48g
Carbohydrate: 60g
Fat: 26g
Contains: Gluten, Egg, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the root end off the bok choy and discard. Slice the stem into ½ cm slices and chop the leaves roughly keeping separated. Thinly slice the spring onion on the diagonal. Chop the coriander including stalks and set aside.
2. TO COOK THE GREEN FRIED RICE:

Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the bok choy stems and edamame and cook for 1-2 mins. Add the spring onion, the bok choy leaves and cook for further 1 min. Then add the steamed rice, half the chopped coriander and cook for a further 2-3 mins, until hot. Season with salt and pepper. Place in a bowl and cover to keep warm.
3. TO COOK THE PORK:

Remove the pork medallions from their packaging, pat dry with a paper towel and season with salt and pepper. Wipe and place the frying pan back on a medium heat with a drizzle of oil. Once hot, add the pork and cook on each side for 2 mins or until cooked through. Turn the heat off, then pour over the hoisin sauce and allow it to sizzle onto the steaks. Allow to rest for a few mins.
TO SERVE:

Spoon the green fried rice into bowls and top with hoisin pork pouring over any remaining juice from the pan. Finish with the coriander drizzle, the crispy shallots and sesame seeds and the remaining chopped coriander.