Recipe by Amira Georgy
Longing for a healthy meal that still bursts with flavour? Take a look at this easy recipe for Honey Soy Roast Pork with Asian Greens. You can double it to share with friends and family, or halve it for a night in for two. And best of all? It’s gluten free, low in saturated fat and you’ll be eating in less than 30 minutes.
SERVES 4 PREPARATION 15 mins COOKING 10 mins
HALVE IT / DOUBLE IT / LOW IN SATURATED FAT / FULL OF VEGIES / GLUTEN FREE
- chef’s knife
- chopping board
- measuring spoons
- measuring cups
- large frying pan
- baking tray
- small bowl
- pastry brush
- wooden spoon
- 2 x 300g pork fillets, halved
- 1 tbsp peanut oil
- 2 tbsp honey
- 2 tbsp salt-reduced soy sauce
- 3 garlic cloves, thinly sliced
- 2 bunches gai larn (Chinese broccoli), stems and leaves chopped separately
- 150g sugar snap peas
- 1 cup (80g) beansprouts
- 1 long red chilli, sliced (optional)
- 3 cups steamed rice (from 1 cup raw), to serve
- Preheat oven to 190C/170C fan.
- Season pork with salt and pepper. Heat half of oil in a large frying pan on medium-high. Cook pork, turning, for 2-3 mins, until browned all over. Transfer to a baking tray.
- Combine honey, soy sauce and 1 tbsp water in a small bowl. Brush pork with half of honey mixture. Transfer to oven and bake for 6-7 mins, until just cooked through. Cover loosely with foil and rest 5 mins, then thickly slice.
- Meanwhile, heat remaining oil in same frying pan on medium-high. Add garlic and cook for 30 secs, until starting to brown. Add gai larn stems and stir-fry for 2 mins, until bright green. Add gai larn leaves, sugar snap peas and remaining honey mixture and stir-fry for 3-4 mins, until gai larn and sugar snap peas are just tender. Stir in beansprouts.
- Serve pork on vegetables. Serve with chilli, if using, and rice alongside.
Use could use buk choy instead of gai larn, if you prefer.
Add the beansprouts right at the end of cooking, to retain their crunch. Or, if you like a little softer, stir-fry for another minute.
Nutrition info (per serving):
1894 kilojoules, 9g total fat (2g sat fat), 44g carbohydrate (3g sugar), 7g fibre, 44g protein, 567mg sodium, 3½ serves of vegetables. Read more about our Nutrition Information.