Satay Pork Chops
with Ginger Rice and Cucumber Salad
Delight in these tender satay pork chops, marinated in red curry sauce, served alongside fragrant coconut jasmine rice and garlicky bok choy. Paired with a refreshing cucumber salad, this dish brings a perfect balance of savoury, fresh, and crisp flavours to the table.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
1 pièce(s)
Lait de coco
1 pièce(s)
Lime
2 pièce(s)
Beurre d'arachides
(Contient Arachides)
½ cs
Sauce soya
(Contient Blé, Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
¾ tasse(s)
Riz au jasmin
10 g
Mélange d'épices indien
(Peut contenir Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)
2 pièce(s)
Bok choy de Shanghai
2 cs
Pâte de cari rouge
(Peut contenir Lait, Soya, Sulfites)
1 pièce(s)
Mini concombres
Pas inclus dans votre livraison
1.5 cs
Huile*
1.25 cc
Sucre*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (1 1/4 cup) water, 1/2 cup (1 cup) coconut milk. Bring to a simmer over medium-high heat.
- Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low.
- Cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Cut cucumbers into 1/4-inch rounds.
- Zest, then juice lime.
- To a medium bowl, add 1/2 tbsp lime, half the soy, 1/4 tsp sugar and 1tbsp (2 tbsp) oil, then whisk to combine.
- Add cucumber to the bowl, then toss to combine. Season with salt and pepper. Set aside.
(DQ: peanuts or salad, can't get both in)
- Pat pork dry with paper towels.
- Coat with half of the red curry paste, then sprinkle over half of the Indian Spice Blend. Season with salt and pepper, if desired.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil ), then pork.
- Pan-fry until golden and cooked through, 4-6 min per side.**
- Transfer to a plate and cover to keep warm.
- Carefully wipe out pan.
- Heat the same pan (from step 3) over medium high, add 1/2 tbsp (1 tbsp) oil, bok choy, garlic and 2 tbsp (4 tbsp) water.
- Cover and cook, stirring occasionally, until bok choy starts to soften, 2-3 min.
- Uncover and cook, stirring constantly, until bok choy is tender-crisp, 1-2 min. Season with salt and pepper.
- Meanwhile, to a small pot, add peanut butter, remaining red curry paste, remaining coconut milk,, remaining Indian Spice Mix and 1/2 tsp (1 tsp) sugar.
- Cook, whisking constantly, until peanut butter melts and well combined, 2-3 min.
- Remove from heat.
- Add soy sauce and lime juice to taste. ( TESTER; Does it need water?)
- Fluff rice with a fork, then stir in lime zest.
- Thinly slice pork chops.
- Divide rice between bowls. Top with bok choy and pork chops.
- Drizzle over half the satay sauce, serve remaining sauce on the side for dipping.
- Serve cucumber salad alongside.