Home > Pork Recipes > Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice

Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice

Name: Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice
Prep time: 00:10:00
Cook time: 00:15:00
Total time: 00:25:00
Cuisine: Thai

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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

Ingredients

4 pork loin medallions bashed to 1cm thickness

1 tablespoon rape seed oil, or other flavourless oil

250g tender stem broccoli

250g pak choi (4 standard or 8 baby, leaves separated)

2 teaspoons freshly chopped chillies or chilli paste

1 teaspoon prepared garlic puree or 1 garlic glove, peeled and finely chipped

1 x 5cm piece fresh root giner, peeled and cut intos into matchsticks

2 tablespoons black or white sesame seeds (optional)

For the sauce

6 tablespoons low salt soy sauce

3 tablespoons runny honey

1 tablespoon Chinese five spice

1/2 teaspoon ground ginger

Juice of 1 Lime

For the rice

2 x 250g packets steamed coconut rice

To Garnish

Fresh coriander leaves

1/2 lime

Method

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 1/3^rd, 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.