Sticky plum pork with stir-fried veg and rice recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 525 calories / serving
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Baking en papillote (steaming in paper) is super speedy and locks in flavour and moisture. This tender, succulent pork absorbs the delicious flavours of sweet plum, star anise and ginger, and is perfect when served alongside fresh, crisp pak choi.

  1. Heat the oil in a frying pan and in batches pan fry the pork on both sides until golden. Return all the pork to the pan with the sauce, star anise and two thirds of the ginger. Simmer for 4 - 5 minutes until the pork is cooked through and the sauce is hot.
  2. Meanwhile, heat the sesame oil in a wok and stir-fry the spring onions, pak choi and the remaining ginger for 2 minutes. Add the soy sauce, cook for 30 seconds.
  3. Cook the rice according to the pack instructions and serve the pork and pack choi with the rice.
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  • Ingredients

  • 2 tbsp sunflower oil
  • 500g (1lb) pork fillet, trimmed and cut into 12 slices
  • 2 x 180g packs Tesco plum and hoisin stir-fry sauce
  • 4 star anise
  • 40g (1 1/2oz) root ginger, peeled and finely chopped
  • 1 tbsp sesame oil
  • 6 spring onions, diagonally sliced
  • 1 x 250g pack pak choi, leaves separated
  • 2 tbsp light soy sauce
  • 2 x 250g packs Tesco microwave egg fried rice, to serve
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  • Energy 2203kj 525kcal 26%
  • Fat 18g 26%
  • Saturates 4.3g 22%
  • Sugars 18.8g 21%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 58g Protein 34.5g Fibre 5.1g


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