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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Emily May Nutrition shares her Sticky Pork Rice Bowls with NZ pork - a quick, high-protein, affordable meal prep for easy lunches or dinners.
300g pork tenderloin/loin steaks
1⁄2 tsp cinnamon
1⁄2 tsp ginger
1 tsp extra virgin olive oil
2 Tbsp soy sauce - low sodium
1 Tbsp hoisin sauce1 tsp sriracha (or chilli sauce)
1 tsp honey1⁄2 tsp rice vinegar (or white vinegar)
200g cooked rice
1⁄2 cup steamed frozen veges (Carrot, broccoli, cauliflower etc.)
1 tsp sesame seeds1 stalk spring onion
300g pork tenderloin/loin steaks
1⁄2 tsp cinnamon
1⁄2 tsp ginger
1 tsp extra virgin olive oil
2 Tbsp soy sauce - low sodium
1 Tbsp hoisin sauce1 tsp sriracha (or chilli sauce)
1 tsp honey1⁄2 tsp rice vinegar (or white vinegar)
200g cooked rice
1⁄2 cup steamed frozen veges (Carrot, broccoli, cauliflower etc.)
1 tsp sesame seeds1 stalk spring onion
Cut the pork into bite sized cubes and toss with the cinnamon and ginger and olive oil.
Cook in the airfryer for 8-10 minutes or pan-fry on medium-high heat for 6-8 minutes until lightly browned and cooked through.
While that’s cooking, cook your rice according to instructions.
To make the sauce, over a low heat, mix soy sauce, hoisin sauce, sriracha, honey and vinegar and stir until slightly thick and glossy for 1-2 minutes.
Add cooked pork to the sauce and toss until fully coated.
Plate pork on rice with the steam vegetables and garnish with sesame seeds and spring onion.
Nutrition:
451 calories
38g protein
56g carbs
7g fats
4g fibre
Emily May Nutrition shares her Sticky Pork Rice Bowls with NZ pork - a quick, high-protein, affordable meal prep for easy lunches or dinners.
300g pork tenderloin/loin steaks
300g pork tenderloin/loin steaks
1⁄2 tsp cinnamon
1⁄2 tsp ginger
1 tsp extra virgin olive oil
2 Tbsp soy sauce - low sodium
1 Tbsp hoisin sauce1 tsp sriracha (or chilli sauce)
1 tsp honey1⁄2 tsp rice vinegar (or white vinegar)
200g cooked rice
1⁄2 cup steamed frozen veges (Carrot, broccoli, cauliflower etc.)
1 tsp sesame seeds1 stalk spring onion
Cut the pork into bite sized cubes and toss with the cinnamon and ginger and olive oil.
Cook in the airfryer for 8-10 minutes or pan-fry on medium-high heat for 6-8 minutes until lightly browned and cooked through.
While that’s cooking, cook your rice according to instructions.
To make the sauce, over a low heat, mix soy sauce, hoisin sauce, sriracha, honey and vinegar and stir until slightly thick and glossy for 1-2 minutes.
Add cooked pork to the sauce and toss until fully coated.
Plate pork on rice with the steam vegetables and garnish with sesame seeds and spring onion.
Nutrition:
451 calories
38g protein
56g carbs
7g fats
4g fibre
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