Sticky hoisin & chilli pork

Name: Sticky hoisin & chilli pork
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Thai hom mali rice; 90 g packs baby pak choi, trimmed; 2 tbsp hoisin sauce; 1 tsp Cooks' Ingredients Chinese 5 Spice; 1 tbsp sweet chilli sauce; 1 tsp Japanese rice vinegar; 480 g essential Waitrose British Pork Loin Steaks; 2 tsp Vegetable oil; 1 cucumber, finely sliced; ½ bunch salad onions, thinly sliced

These pan-glazed pork steaks are so easy to cook and are ready in the time it takes to cook the rice.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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300g Thai hom mali rice
2 x 90g packs baby pak choi, trimmed
2 tbsp hoisin sauce
1 tsp Cooks' Ingredients Chinese 5 Spice
1 tbsp sweet chilli sauce
1 tsp Japanese rice vinegar
480g essential Waitrose British Pork Loin Steaks
2 tsp Vegetable oil
1 cucumber, finely sliced
½ bunch salad onions, thinly sliced

Cook the rice according to pack instructions. Steam the pak choi on top of the rice (use a metal colander or sieve) for the final 3 minutes.
Meanwhile, mix the hoisin, 5 spice, sweet chilli sauce and rice vinegar in a bowl. Season the pork and rub with the oil. Place a large frying pan over a high heat, then cook each steak on the fatty edge for 1 minute, to let the fat render and the edges crisp up.
Cook the steaks together for 3-4 minutes each side until golden and cooked through with no pink meat and juices that run clear. Pour in the sauce, turn the pork so it’s coated, then remove to a plate to rest. Let the sauce bubble away for 1 minute more until glossy and thick.
Divide the rice, pak choi and cucumber between 4 plates. Thickly slice the pork and place on top of the rice. Pour the sauce over the meat and top with the salad onions.