Lemongrass Pork with Radish Mint Salad and Coconut Rice

Lemongrass Pork with Radish Mint Salad and Coconut Rice

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 5, 2016.
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Lemongrass gives this dish its flavour!

Ingredients

COCONUT RICE

  • 1/2 cup jasmine rice
  • 1/2 cup coconut milk (shake well before opening)
  • 1/4 cup water

LEMONGRASS PORK

  • 150g pork sirloin steak (at room temperature)
  • 30g lemongrass paste (at room temperature)

RADISH MINT SALAD

  • 2 radishes
  • 1 handful baby spinach leaves
  • 2 tablespoons mint leaves
  • Drizzle sesame oil and rice wine vinegar

Steps

  1. Combine all coconut rice ingredients with a pinch of salt in a pot and bring to the boil. As soon as it boils, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Pat pork dry with paper towels and slice into 1cm strips. Season with a pinch of salt and combine with lemongrass paste in a small bowl. Leave to marinate for at least 10 minutes at room temperature.
  3. Prepare vegetables; trim radishes; thinly slice radishes, spinach and mint leaves.
  4. While rice is steaming, heat a drizzle of oil in a medium fry-pan or wok on medium-high heat. Stir-fry pork, for 2–3 minutes until browned and just cooked through. Remove from pan and wrap in foil to rest.
  5. Toss all salad ingredients with a drizzle of sesame oil, rice wine vinegar and season with salt and pepper.
  6. Place ¾ cup cooked coconut rice onto a plate, top with lemongrass pork and radish mint salad.

Nutritional Information

Energy 2551 kj
610 kcal
Protein 36.4g
Carbohydrate 51.0g
Fat 26.8g