A little bit of chopping whilst the rice is cooking then it quickly comes together. Yum!
Serves 4
Ingredients
220g or 4 oz rice
2 tbsp Sesame seeds
2 tsp Sunflower oil
600g pork tenderloin (probably 2 fillets)
2 red peppers and 2 yellow peppers deseeded and sliced
Sauce:
4 tsp cornflour
4 tsp soy sauce
juice 2 limes
4 tbsp honey
1 red chilli
100ml water (you can add more if you would like a thinner sauce)
Method
Cook rice according to pack instructions (about 10 mins med heat just covered in boiling water).
Set frying pan on med high heat and dry fry sesame seeds to colour a little. Keep and eye as they catch all of a sudden. Tip into a bowl for garnish at the end.
Measure sauce ingredients into a bowl: Cornflour, soy sauce, juice of 2 limes, honey, chop up the red chilli and stir in. Add 100ml of water and mix thoroughly to blend. Set to one side. (I hand squeeze the limes then turn inside out to get all the juice out as limes are often tricky to extract juice from).
On a clean chopping board carefully take as much of the the sinew from the pork as you can then chop into fingers.
Get your plates ready as the final cook is quick!
Pour 1 tsp oil into the frying pan and set on high. When searing hot scorch peppers a little as they soften for about 4-5 mins then tip onto a plate.
Add another tsp oil and turn heat to high Scatter pork into pan carefully and sear. Use tongs if poss to turn individually. Brown on each side. Add peppers back into the pan stir, turn the heat off and pour in the sauce, stirring as you do so.
Plate up the rice with the pork on top and sprinkle with the sesame seeds.
Enjoy!
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