X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
%20light.png){kind=small}
Hitting the gym? Make sure you’re going just as hard in the kitchen by adding naturally protein rich New Zealand pork to your recipe rotation.
Crispy shallots
4 shallots, peeled
300 ml canola oil
Dressing
2 Tbsp Sugar
1 Tbsp Soy sauce
1 Tbsp Balsamic vinegar
2 Tbsp Water
1 tsp Fresh ginger, peeled & sliced
3 Tbsp Shallot oil – see method
To serve
Broccoli, steamed
1 capsicum, thinly sliced
50g feta
1 Tbsp mint leaves, finely chopped
1/2 bunch coriander leaves, roughly chopped
2 cups brown rice, cooked
Crispy shallots
4 shallots, peeled
300 ml canola oil
Dressing
2 Tbsp Sugar
1 Tbsp Soy sauce
1 Tbsp Balsamic vinegar
2 Tbsp Water
1 tsp Fresh ginger, peeled & sliced
3 Tbsp Shallot oil – see method
To serve
Broccoli, steamed
1 capsicum, thinly sliced
50g feta
1 Tbsp mint leaves, finely chopped
1/2 bunch coriander leaves, roughly chopped
2 cups brown rice, cooked
Before you start the shallots, put your rice on to cook following the packet instructions.
Finely slice the peeled shallots into thin rings. Heat the canola oil in a frypan, and when the oil is hot, add the shallots. Stir continuously until the shallots are light brown. Remove the shallots from the heat with a slotted spoon and place on paper towels to drain while they cool. Reserve the oil for use in the dressing.
Heat the sugar in a saucepan with a little water, stirring continuously. When the sugar starts to lightly colour, add the ginger. Wait for the caramel to darken slightly, then remove from the heat. Carefully add the soy sauce, vinegar and oil. Stir to dissolve the caramel. Add water and season with salt and pepper if required.
Chop the broccoli into small florets and place in a pan of boiling water for 7 minutes or until tender. Drain and rinse with cold water to stop them cooking.
Thinly slice the capsicum and chop the herbs.
Season the pork steaks with salt and pepper. Add a dash of oil to a frypan or barbecue over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Slice the meat into thin strips. Divide the cooked rice over four containers and place the vegetables and sliced meat on top. Spoon over the dressing and arrange the mint, coriander, crispy shallots, and crumbled feta on top.
Short on time? You can buy crispy shallots from the international section in your supermarket. Instead of the shallot oil in the dressing, you can just use rice bran oil.
Hitting the gym? Make sure you’re going just as hard in the kitchen by adding naturally protein rich New Zealand pork to your recipe rotation.
4 x lean New Zealand pork steaks (approx. 150g each)
Crispy shallots
4 shallots, peeled
300 ml canola oil
Dressing
2 Tbsp Sugar
1 Tbsp Soy sauce
1 Tbsp Balsamic vinegar
2 Tbsp Water
1 tsp Fresh ginger, peeled & sliced
3 Tbsp Shallot oil – see method
To serve
Broccoli, steamed
1 capsicum, thinly sliced
50g feta
1 Tbsp mint leaves, finely chopped
1/2 bunch coriander leaves, roughly chopped
2 cups brown rice, cooked
Before you start the shallots, put your rice on to cook following the packet instructions.
Finely slice the peeled shallots into thin rings. Heat the canola oil in a frypan, and when the oil is hot, add the shallots. Stir continuously until the shallots are light brown. Remove the shallots from the heat with a slotted spoon and place on paper towels to drain while they cool. Reserve the oil for use in the dressing.
Heat the sugar in a saucepan with a little water, stirring continuously. When the sugar starts to lightly colour, add the ginger. Wait for the caramel to darken slightly, then remove from the heat. Carefully add the soy sauce, vinegar and oil. Stir to dissolve the caramel. Add water and season with salt and pepper if required.
Chop the broccoli into small florets and place in a pan of boiling water for 7 minutes or until tender. Drain and rinse with cold water to stop them cooking.
Thinly slice the capsicum and chop the herbs.
Season the pork steaks with salt and pepper. Add a dash of oil to a frypan or barbecue over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Slice the meat into thin strips. Divide the cooked rice over four containers and place the vegetables and sliced meat on top. Spoon over the dressing and arrange the mint, coriander, crispy shallots, and crumbled feta on top.
Short on time? You can buy crispy shallots from the international section in your supermarket. Instead of the shallot oil in the dressing, you can just use rice bran oil.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
.png)
