Pork
These deliciously sticky pork chops are given a Vietnamese-inspired glaze and served atop a fresh, herb-filled salad for a light and vibrant dinner. You could also add rice or noodles from the pantry if you’re feeling extra ravenous, just toss them in the pan sauce once cooked to soak up the flavour.
Finely slice cucumber and carrot into long, thin strips. Rinse lettuce and gently separate leaves.
Finely chop eschalots and chilli, crush 1 garlic clove and place in a bowl. Finely chop lemongrass stalk, and zest and juice half the lime. Add to the bowl with brown sugar, 15ml (3 teaspoons) fish sauce and season to taste.
Place pork and remaining fish sauce in a bowl. Crush remaining garlic clove and add to bowl with the juice of remaining lime. Set aside to marinate for 10 minutes at room temperature.
Heat oil in a large frypan over medium heat. Add pork and cook for 4 minutes each side or until just cooked through. Remove from pan, loosely cover with foil and rest for 5 minutes. Return frypan to heat and reduce heat to low.
Add dressing to frypan and simmer for 1 minute or until sugar has dissolved. Remove from heat. Return pork to pan and turn to coat in dressing.
Pick coriander and basil leaves from their stems and add to salad. Divide salad between bowls and top with pork, spoon over any remaining dressing from pan to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
