Ginger and Sriracha Pork Bowl

SERVES 2

Spicy, sweet and savoury pork shoulder, served with freshly steamed broccoli and rice; a delicious meal for two or save a portion for lunch the following day.

INGREDIENTS

PORK MARINADE:

• 400g Pork Shoulder Steaks, excess fat trimmed
• 3 Tablespoons Fresh Ginger, peeled and finely chopped
• 3 Garlic Cloves, peeled and finely chopped
• 1 Red Chilli, seeds removed and finely chopped (optional)
• 4 Tablespoons Tamari (Gluten-free Soy Sauce)
• 1 Tablespoon Runny Honey
• 1 Tablespoon Sriracha
• Juice of 1 Lime
• 1 Teaspoon Sesame Oil (omit if you are allergic)

OTHER INGREDIENTS:

• 125g Cooked Microwave Wholegrain Rice, per serving
• 80g Broccoli Florets (approx. 4 florets), per serving
• 1⁄4 English Cucumber, sliced 1 Tablespoon Sriracha
• 1 Tablespoon Fresh Coriander, finely chopped for garnish (optional)

DIRECTIONS

In a mixing bowl, add all of the pork marinade ingredients to the pork steaks, massage into the meat. Cover the bowl with cling film and leave in the fridge for 1-2 hours to marinade.

Once ready to cook, take the pork out of the fridge 30 minutes before, otherwise the meat will be tough.

Heat a griddle / frying pan and once hot, grill each side for 8-10 minutes until cooked through and nicely charred. Set aside to rest for 5 minutes before slicing.

Cook the rice according to the packet instructions.

In a saucepan, fill halfway with water and bring to the boil. Once boiling, add the broccoli florets and cook for 2-3 minutes, making sure not to overcook the broccoli. Drain and set aside.

Assemble the dish with the cooked rice, sliced pork, broccoli and sliced cucumber. Garnish with fresh coriander and extra sriracha for an extra kick of chilli heat.

Tip: Leave the pork to marinade overnight for extra flavour.