Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 1tablespoons fish sauce
- 1 large carrot, thinly sliced
- 1 Chinese broccoli, large stalks discarded, leaves shredded
- 1 bunch coriander, leaves picked
- 2teaspoons ginger, finely grated
- 4 spring onions, thinly sliced
- 2 baby pak choy, shredded
- 1/2 wombok, shredded
- 1 lime juiced
- 1 lime rind, finely grated
- 500grams brown microwaveable rice
- 1 1/2tablespoons salt reduced soy sauce
- 1/2teaspoons sesame seeds
- 500grams pork fillet
- 1 long red chilli, deseeded, chopped
- 1/4 cup honey
- 2tablespoons honey
Method
Step 1 of 3
Place honey, soy and ginger into a small pan. Bring to the boil over high heat, cook for 2 minutes or until reduced by half and thickened. Set aside for 5 minutes to cool slightly.
Step 2 of 3
Meanwhile, preheat oven to 200°C. Line a large baking tray with baking paper and place a wire rack on top. Place pork on rack and brush with honey mixture. Scatter over sesame seeds. Roast for 20-25 minutes or until cooked through. Loosely cover with foil and rest for 5 minutes.
Step 3 of 3
Meanwhile, to make slaw, combine chilli, honey, fish sauce, lime rind and juice into a small bowl. Set aside. Combine remaining ingredients in a bowl. When ready to serve, heat rice according to packet instructions and place in a serving bowl. Gently toss 3/4 of the dressing with salad and place over rice. Top with sliced pork and serve drizzled with remaining dressing.
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