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£14.38/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6 and prepare the pork according to pack instructions. Line a large baking tray with foil, add the aubergine on 1 side and drizzle with the oil and season with a pinch of salt. Set the pork tray on the other side and cook for 25 minutes.
Meanwhile, cook the rice according to pack instructions. Heat the sesame oil in a frying pan over a medium heat, then add the salad onions. Fry for 2-3 minutes, then add the mushrooms and chilli garlic sauce and cook for 4-5 minutes more, until cooked through and piping hot.
When the pork and aubergine are cooked, remove from the oven. Slice the pork into 4 thick slices. Add the pork and its juices to the aubergine with the sachet of sauce. Return to the oven for 5-6 minutes, or until the aubergine is cooked through. Serve over rice garnished with the sesame seeds and chilli mushrooms.
Typical values per serving when made using specific products in recipe
Energy | 2,846kJ/ 680kcals |
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Fat | 33g |
Saturated Fat | 7.6g |
Carbohydrates | 50g |
Sugars | 11g |
Fibre | 6.2g |
Protein | 42g |
Salt | 3.8g |
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