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

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.