Huli Huli Pork with Rice & Peanuts

Huli Huli Pork with Rice & Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, December 1, 2019.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water
  • 1 Tbsp sesame oil

Pork

  • 1 pack pork scotch
  • 2 cloves garlic, minced
  • 2 Tbsp soy sauce

Veggies

  • 1 brown onion, thinly sliced
  • 2 carrots, halved lengthways & thinly sliced
  • 1 capsicum, thinly sliced
  • 1/2 cauliflower, cut into small florets
  • 1 pack huli huli sauce
  • 1/2 cup chicken stock

To Serve

  • 1 pack chopped peanuts
  • Sweet chilli sauce

Steps

  1. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Stir through sesame oil.
  2. Prep pork & veggies. Pat pork dry and toss in a bowl with garlic and soy sauce. Set aside to marinate. Set veggies aside.
  3. Cook pork. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook pork for about 4 minutes each side, until just cooked through. Rest, covered, before slicing thinly and tossing through resting juices. Reserve pan.
  4. Cook veggies. Heat a drizzle of oil in reserved pan on high heat. Stir-fry onion, carrots, capsicum and cauliflower for about 5 minutes, until tender. Add huli huli sauce and stock and cook for about 2 minutes, until sauce has thickened slightly. Season to taste.
  5. Serve rice topped with veggies, pork, peanuts and sweet chilli sauce.

Nutritional Information

Energy 2833 kj
677 kcal
Protein 39.1g
Carbohydrate 61.1g
Fat 30.7g