Huli Huli Pork with Rice and Peanuts

Huli Huli Pork with Rice and Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 9, 2018.
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Get your pan nice and hot to cook the pork. It gives a good colour and flavour to the meat and helps to prevent sticking.

Ingredients

Rice

  • 150g Japanese brown rice
  • 1 cup water
  • 250g frozen corn
  • ¾ tsp sesame oil
  • 1 tsp rice wine vinegar

PORK

  • 550g lean pork strips
  • 1 clove garlic, minced
  • 2 tsp grated ginger
  • 1 brown onion, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 carrot, cut in half and thinly sliced
  • ½ cup chicken stock
  • 1 tsp cornflour
  • 150g huli huli sauce
  • 1 baby bok choy, thinly sliced

TO SERVE

  • 3 Tbsp chopped coriander
  • 1-2 Tbsp chopped peanuts

Steps

  1. Cook rice. In a medium pot, combine rice, water, corn and ½ tsp salt. Bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 16 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep & cook pork. Heat 1 tsp oil or spray oil oil in a large (preferably non-stick) fry-pan on high heat. Pat pork dry and add to pan. Cook pork, without stirring, for 1-2 minutes. Add garlic and ginger. Stir-fry for 1-2 minutes, until pork is just cooked. Remove from pan and set aside to rest. Reserve pan.
  3. Cook veggies. Heat ¾ tsp oil or spray oil in reserved pan on high heat. Stirfry onion, capsicum and carrot for 3-4 minutes, until tender.
  4. Finish pork. In a small bowl, mix together stock and cornflour. Add to pan, along with huli huli sauce. Cook for about 1 minute, until sauce thickens slightly. Add bok choy, pork and any resting juices to pan. Toss to combine and season.
  5. Finish rice. Once rice is cooked, toss with sesame oil and vinegar. Season.
  6. Prep garnishes.
  7. To serve, spoon rice into bowls and top with pork. Sprinkle over coriander and peanuts.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 36.5g
Carbohydrate 53.1g
Fat 9.5g