Huli Huli Pork with Freekeh and Peanuts

Huli Huli Pork with Freekeh and Peanuts

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 30, 2018.
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Ingredients

FREEKEH

  • ¾ pack freekeh
  • ½ tsp sesame oil ^
  • ½ tsp rice wine vinegar ^

PORK

  • 1 pack lean pork strips
  • 1 clove garlic, minced
  • 2 tsp grated ginger *
  • ½ brown onion, thinly sliced *
  • ½ capsicum, thinly sliced *
  • ½ carrot, cut in half and thinly sliced *
  • ¼ cup chicken stock ^
  • ½ tsp cornflour ^
  • 1 pack huli huli sauce
  • 1 baby bok choy, thinly sliced

TO SERVE

  • 1-2 Tbsp chopped peanuts
  • 1-2 spring onions, thinly sliced

Steps

  1. Bring a small pot of salted water to the boil.
  2. Cook freekeh. Cook freekeh in pot of boiling water for 15 minutes, until tender. Drain well.
  3. Prep & cook pork. Heat ½ tsp oil in a 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. Reserve pan.
  4. Cook pork veggies. Heat ½ tsp oil in reserved pan on high heat. Stir-fry onion, capsicum and carrot for 3-4 minutes, until tender.
  5. Finish pork. In a 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.
  6. Finish bulgur. Once freekeh is cooked, toss with sesame oil and vinegar. Season.
  7. Prep garnishes.
  8. Serve freekeh topped with pork, peanuts and spring onions.

Nutritional Information

Energy 1860 kj
445 kcal
Protein 39.7g
Carbohydrate 43.5g
Fat 12.4g