Indonesian-Inspired Pork in Peanut Sauce
with Coconut Jasmine Rice
Sweet, savoury and peanutty – this recipe contains the trifecta of Javanese-inspired flavours with just the right amount of spice. Add a squirt of lime juice and you'll be transported to Indonesia with your first bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
4 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
3 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Garlic Puree
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites)
160 g
Sweet Bell Pepper
165 mL
Coconut Milk
¾ cup
Jasmine Rice
½ unit
Lime
226 g
Shanghai Bok Choy
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 3/4 cup (1 1/4 cups) water, coconut milk and rice to a medium pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. Zest, then cut half the lime into wedges (whole lime for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper, half the garlic puree and half the Thai Seasoning. Cook, stirring often, until fragrant, 30 sec.
Meanwhile, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water to a large bowl. Squeeze one lime wedge (2 wedges for 4 ppl) into the bowl, then whisk until combined and smooth. Transfer cooked pork to the bowl with sauce.
Heat the same pan (from step 3) over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until softened slightly, 2-3 min. Add bok choy. Cook, stirring often, until lightly wilted, 1-2 min. Season with salt and pepper. Add remaining garlic puree and remaining Thai Seasoning. Cook, stirring often, until fragrant, 1 min. Add pork and sauce. Bring to a simmer. Once simmering, cook, stirring occasionally, until veggies are tender, 2-3 min. Season with salt and pepper, to taste.
Add lime zest to coconut rice, then season with salt, to taste. Fluff with a fork. Divide coconut rice between plates. Top with veggies and pork. Squeeze a lime wedge over top.
