Swedish-Inspired Meatballs & Mash By Mimi @BeatTheBudget
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Rebecca Adlington makes her favourite sticky pork recipe. Watch the handy video guide and enjoy this taste sensation.
Prep time: 10 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Step 1
Start by making the sauce. Pour all the ingredients, except the lime juice, into a small sauce pan and bring to the boil. When boiling, turn down to a simmer, stir well and allow to reduce by a 1/3rd, this will take about 2-3 minutes. Add the lime juice and leave to one side.
Step 2
Pour ½ the oil into a medium non-stick frying pan over medium to high heat. Place the pork medallions between two sheets of cling film and bash with a rolling pin to 1cm thickness. Lay the medallions in the pan to cook for 2 minutes on each side or until the juices run clear. Be careful not to overcook the pork.
Step 3
When the pork is nearly cooked, reduce the heat and brush each side with a little of the sauce, turn over frequently to create a sticky glaze. Once cooked, remove from the pan and allow to rest.
Step 4
Clean the pan and add the remaining oil. Return the pan over a medium heat. Add the broccoli along with 2 tablespoons of water. Cook for 4 minutes then add the ginger, chilli, garlic, pak choi and another 2-3 tablespoons of water.
Step 5
Toss in the pan for a further 3 minutes until the leaves are wilted and the veg is cooked but still crunchy. Garnish with the sesame seeds if using.
Step 6
Cook the rice according to the packet instructions. Serve and pile on the vegetables. Slice the pork thinly and serve on top of the vegetables. Pour over a few tablespoons of the sauce and garnish with the lime juice and coriander.
Step 1
Start by making the sauce. Pour all the ingredients, except the lime juice, into a small sauce pan and bring to the boil. When boiling, turn down to a simmer, stir well and allow to reduce by a 1/3rd, this will take about 2-3 minutes. Add the lime juice and leave to one side.
Step 2
Pour ½ the oil into a medium non-stick frying pan over medium to high heat. Place the pork medallions between two sheets of cling film and bash with a rolling pin to 1cm thickness. Lay the medallions in the pan to cook for 2 minutes on each side or until the juices run clear. Be careful not to overcook the pork.
Step 3
When the pork is nearly cooked, reduce the heat and brush each side with a little of the sauce, turn over frequently to create a sticky glaze. Once cooked, remove from the pan and allow to rest.
Step 4
Clean the pan and add the remaining oil. Return the pan over a medium heat. Add the broccoli along with 2 tablespoons of water. Cook for 4 minutes then add the ginger, chilli, garlic, pak choi and another 2-3 tablespoons of water.
Step 5
Toss in the pan for a further 3 minutes until the leaves are wilted and the veg is cooked but still crunchy. Garnish with the sesame seeds if using.
Step 6
Cook the rice according to the packet instructions. Serve and pile on the vegetables. Slice the pork thinly and serve on top of the vegetables. Pour over a few tablespoons of the sauce and garnish with the lime juice and coriander.
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