Fill your home with the delicious aroma of these tender lime and ginger pork cutlets.
Ingredients
- 2 tablespoons vegetable oil
- 4 x 175g Coles Australian pork loin cutlets
- 1/3 cup (80ml) chicken stock
- 1/2 cup (160g) IXL grapefruit lemon and lime conserve
- 5cm-piece fresh ginger, peeled, cut into matchsticks
- 500g packet Birds Eye frozen stir fry Thai style vegetables
- 2 x 450g packets microwave jasmine rice
- 1/4 cup (60ml) sweet soy sauce
- Coriander leaves, to serve
- Thinly sliced fresh long red chilli, to serve
- Lime wedges, to serve
Method
- Step 1Heat 1 tablespoon oil in large frying pan over medium-high heat. Add cutlets and cook for 2 mins each side or until browned. Combine stock, conserve and ginger in a jug. Add ginger mixture to pork and cook for 3 mins or until pork is just cooked through.
- Step 2Transfer pork to a heatproof plate. Cover to keep warm. Cook stock mixture for 5 mins or until sauce thickens,
- Step 3Meanwhile, heat remaining oil in a large frying pan over high heat. Add vegetables and cook for 4 mins or until just tender. Add rice and soy sauce and cook for 5 mins or until rice is heated through. Serve with pork, sauce, coriander leaves, chilli and lime wedges.
- Step 4
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
0