Asian Pork with Greens and Rice
Ingredients per 1 portion:
Preheat the oven to 220°C/ 200°C (fan) Gas mark 7. Peel the skin off the ginger with a teaspoon, then grate or finely chop. Trim the top and bottom from the green beans then chop in half.
Make a cooking parcel by shaping 2 sheets of tin foil to roughly resemble the shape and size of a small tray. Place on a baking tray. Place the green beans and ginger in the centre of the foil along with 1 tbsp of cold water (2 tbsp for 4 people etc). Bring the edges of the foil together to seal the parcel. Cook in the oven on a baking tray for 10-15 minutes until tender.
Rinse the basmati rice under cold water. Then add the rice, a pinch of salt and 250 ml of cold water for 2 people (500ml for 4 etc.) into a saucepan and bring to the boil. Once boiling point is reached pop the lid on, reduce the heat to very low and cook for 10-12 minutes. Once the water has all been absorbed the rice is ready. Take it off the heat and keep covered until ready to serve.
Heat a drizzle of cooking oil in a large non-stick frying pan on a high heat. When the oil is hot, add the mince and cook for 3-4 minutes or until browned. Stir with a wooden spoon to stop the meat from sticking to the pan and break up any clumps.
Meanwhile, peel the garlic then grate or finely chop. Finely slice half of the red chilli(s) into rounds. Cut the remaining half in half lengthways, scrape the seeds out with a teaspoon, discard the seeds and finely chop the chilli. Don’t forget to keep an eye on the meat!
When the mince has browned, stir in the chopped garlic and chopped chilli according to how hot you want it. Cook for 1 minute. Add the soy sauce and hoisin sauce and cook for 3 - 4 minutes or until the mince is thoroughly cooked with no pink meat and the sauce has become sticky.
Check the greens, and when ready take out of the oven and drain away any excess liquid. Put the ginger greens in a bowl and top with sesame seeds, a pinch of salt and give it a good mix.
Serve with ginger greens on the side, the rice and sticky hoisin pork ontop.
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