Ingredients
500g pork fillet
cut across grain in 5mm slices
1 cup hoisin sauce
1 cup soy sauce
1 cup honey
2 tbsp olive oil
1 onion
finely chopped
⅓ cup slivered almonds
2 cups basmati rice
3 cups chicken stock
(750mL) gluten-free
1 cup fresh flat-leaf parsley
chopped
Allergy Advice
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 large heavy-based saucepan or frypan with lid
- 1 non-stick frypan
Instructions
- Heat a large heavy-based saucepan or frypan with lid over medium heat. Add oil and onion and cook for 5 minutes or until soft.
- Add almonds and cook until golden brown. Add rice and stir for 1 minute to heat grains.
- Pour in stock and bring to the boil, stirring to prevent the rice sticking. Reduce the heat to low, cover and cook for 10-15 minutes until all stock has been absorbed and rice is tender. Keep covered while cooking pork.
- Heat a non-stick frypan over medium to high heat. Add hoisin sauce, soy sauce and honey, allow to boil for 2-3 minutes until mixture thickens.
- Add the pork and cook, stirring, for 5 minutes or until cooked through.
- Serve slices of pork on a mound of the rice pilaf. Spoon any leftover sauce over pork.
Notes
Tip
The rice can be cooked in advance and reheated in the microwave.
