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Hoisin pork

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

with a 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: 2,866kJ (685kcal)
Protein: 46g
Carbohydate: 61g
Sugars: 11g
Fat, total:27g
Saturated:3g
Sodium:1,147mg
Contains:Eggs, Gluten, Sesame, Soy, Wheat

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 stem and leaves separated. Thinly slice the spring onion on the diagonal. Chop the coriander, including the stalks and set aside.
2. TO COOK THE GREEN FRIED RICE:
Open the bag of steamed rice breaking up any clumps by squeezing gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the bok choy stems and edamame then cook for 1-2 mins. Add the spring onion and bok choy leaves then cook for 1 min. Add the rice and half the chopped coriander then 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 premium pork medallions from their packaging, pat dry with a paper towel and season with salt and pepper. Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot, add the pork and cook for 2 mins on each side or until cooked through. Turn off the heat, pour over the hoisin glaze and allow it to sizzle on the steaks. Leave to rest for a few mins.
TO SERVE:
Spoon the green fried rice into bowls and top with hoisin pork, pouring over any pan juices. Spoon over the coriander drizzle and sprinkle with crispy shallots and sesame seeds and remaining coriander.