Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Honey and Garlic Pork Rice Bowls By Tasty UK
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Our affordable pork bowls using loins steaks are the ultimate fakeaway with minimum effort. Quick, easy and packed with flavour.
Recipe courtesy of Tasty UK.
Prep time: 40 mins
Cook time: 10 mins
Serves: 2
Cooking Skill: Not Too Tricky
Ingredients
2 lean pork loin steaks
3 tablespoons soy sauce or tamari
3 tablespoons honey
2 tablespoons sesame oil
1 garlic clove, peeled
200g any veg (we used red pepper, carrots, mange tout and baby corn)
1 x 250g pack microwave rice
1 spring onion, finely sliced, to garnish
1 teaspoon sesame seeds, to garnish
Method
Step 1
Trim any excess fat off the loin steaks (leave some on for flavour) — this will leave you with lean medallions. Slice or cut your pork into bite–sized pieces. Pop in a bowl and pour over 2 tablespoons each of soy sauce and honey and the sesame oil. Grate in your garlic clove and give a good stir. Cover and leave in the fridge for 30 mins or so for them to get to know each other — the longer the better, so if you can prep before lectures or the night before, even better.
Step 2
Prepare your vegetables.
Step 3
Heat a large wok or frying pan then add the marinated pork. Leave alone to cook on one side for 4-5 minutes and then flip to the other side for 2-3 minutes. Remove with a slotted spoon and then add your veggies with another splash of oil if needs be and cook down for a further 2-3 minutes. Get all the lovely sticky bits off the bottom — it’s not burnt we promise!
Step 4
Add your pork with any remaining marinade back in and give a good mix with another teaspoon of soy and honey and bubble down for 1-2 minutes to form a sticky sauce.
Step 5
Cook your rice according to the packet instructions and split into bowls, before adding a final sprinkling of spring onions and sesame seeds to garnish.
Method
Step 1
Trim any excess fat off the loin steaks (leave some on for flavour) — this will leave you with lean medallions. Slice or cut your pork into bite–sized pieces. Pop in a bowl and pour over 2 tablespoons each of soy sauce and honey and the sesame oil. Grate in your garlic clove and give a good stir. Cover and leave in the fridge for 30 mins or so for them to get to know each other — the longer the better, so if you can prep before lectures or the night before, even better.
Step 2
Prepare your vegetables.
Step 3
Heat a large wok or frying pan then add the marinated pork. Leave alone to cook on one side for 4-5 minutes and then flip to the other side for 2-3 minutes. Remove with a slotted spoon and then add your veggies with another splash of oil if needs be and cook down for a further 2-3 minutes. Get all the lovely sticky bits off the bottom — it’s not burnt we promise!
Step 4
Add your pork with any remaining marinade back in and give a good mix with another teaspoon of soy and honey and bubble down for 1-2 minutes to form a sticky sauce.
Step 5
Cook your rice according to the packet instructions and split into bowls, before adding a final sprinkling of spring onions and sesame seeds to garnish.
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