Here we have the Asian-inspired, plum-glazed pork fillet of your dreams! Fragrant red rice and a colourful pow of edamame slaw will leave you in absolute taste bliss. Sprinkles of creamy cashews and spring onion round it out magnificently – truly a new foodie favourite!
Plum Glazed Pork
Plum Glazed Pork
with edamame beans, red rice & cashew nuts
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cashew Nuts
- Edamame Beans
- Fresh Coriander
- Fresh Ginger
- Lime Juice
- Low-Sodium Soy Sauce
- Pork Fillet
- Red Rice
- Shredded Cabbage & Julienne Carrot
- Spring Onion
- Spring Onions
- The Larder Plum Ketchup
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BOUNCY RED RICE
Boil the kettle. Rinse the rice and place in a pot with 200ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside. Dilute the vegetable stock with 50ml of boiling water.
BEANS & GLAZE
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside. In a bowl, combine the Plum Ketchup, grated ginger, diluted vegetable stock, soy sauce, and ½ of the lime juice.
TOASTY NUTS
Place the cashews in a pan, large enough for the pork, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TANGY SLAW
In a bowl, add the plumped edamame beans, white spring onion slices, shredded cabbage and carrot, ½ of the chopped coriander, and the remaining lime juice. Mix to combine, drizzle with olive oil, and season.
STICKY PORK
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillet dry with paper towel. When the pan is hot, sear the pork for 3-4 minutes until cooked through and golden, shifting and turning as it colours. Add in the Plum Ketchup sauce mix and bring to a simmer for 2-3 minutes until slightly reduced and sticky. (If you would like the sauce even stickier, remove the pork from the pan and allow the glaze to reduce for a further minute - but be careful not to burn or over reduce the glaze!) On completion, remove from the heat, season to taste, and allow the pork to rest for 3 minutes. Thinly slice the pork fillet and toss the slices through the glaze.
HEALTH IS WEALTH
Plate up a mound of steaming red rice and lay the saucy pork slices on top. Side with the tangy edamame bean slaw. Don’t forget to drizzle over the remaining plum glaze sauce and scatter with the green spring onion slices, the remaining chopped coriander, and toasted cashew nuts. Time for indulgence, Chef!
Red Rice - 75ml
Vegetable Stock - 5ml
Edamame Beans - 50g
The Larder Plum Ketchup - 30ml
Fresh Ginger - 10g
Low Sodium Soy Sauce - 15ml
Lime Juice - 15ml
Cashew Nuts - 15g
Spring Onion - 1
Shredded Cabbage & Julienne Carrot - 100g
Fresh Coriander - 3g
Pork Fillet - 150g
BOUNCY RED RICE
Boil the kettle. Rinse the rice and place in a pot with 400ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside. Dilute the vegetable stock with 60ml of boiling water.
BEANS & GLAZE
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside. In a bowl, combine the Plum Ketchup, grated ginger, diluted vegetable stock, soy sauce, and ½ of the lime juice.
TOASTY NUTS
Place the cashews in a pan, large enough for the pork, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TANGY SLAW
In a bowl, add the plumped edamame beans, white spring onion slices, shredded cabbage and carrot, ½ of the chopped coriander, and the remaining lime juice. Mix to combine, drizzle with olive oil, and season.
STICKY PORK
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillets dry with paper towel. When the pan is hot, sear the pork for 3-4 minutes until cooked through and golden, shifting and turning as it colours. Add in the Plum Ketchup sauce mix and bring to a simmer for 2-3 minutes until slightly reduced and sticky. (If you would like the sauce even stickier, remove the pork from the pan and allow the glaze to reduce for a further minute - but be careful not to burn or over reduce the glaze!) On completion, remove from the heat, season to taste, and allow the pork to rest for 3 minutes. Thinly slice the pork fillet and toss the slices through the glaze.
HEALTH IS WEALTH
Plate up a mound of steaming red rice and lay the saucy pork slices on top. Side with the tangy edamame bean slaw. Don’t forget to drizzle over the remaining plum glaze sauce and scatter with the green spring onion slices, the remaining chopped coriander, and toasted cashew nuts. Time for indulgence, Chef!
Red Rice - 150ml
Vegetable Stock - 10ml
Edamame Beans - 100g
The Larder Plum Ketchup - 65ml
Fresh Ginger - 20g
Low Sodium Soy Sauce - 30ml
Lime Juice - 30ml
Cashew Nuts - 30g
Spring Onions - 2
Shredded Cabbage & Julienne Carrot - 200g
Fresh Coriander - 5g
Pork Fillet - 300g
BOUNCY RED RICE
Boil the kettle. Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside. Dilute the vegetable stock with 70ml of boiling water.
BEANS & GLAZE
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside. In a bowl, combine the Plum Ketchup, grated ginger, diluted vegetable stock, soy sauce, and ½ of the lime juice.
TOASTY NUTS
Place the cashews in a pan, large enough for the pork, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TANGY SLAW
In a bowl, add the plumped edamame beans, white spring onion slices, shredded cabbage and carrot, ½ of the chopped coriander, and the remaining lime juice. Mix to combine, drizzle with olive oil, and season.
STICKY PORK
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillets dry with paper towel. When the pan is hot, sear the pork for 4-5 minutes until cooked through and golden, shifting and turning as it colours. Add in the Plum Ketchup sauce mix and bring to a simmer for 3-4 minutes until slightly reduced and sticky. (If you would like the sauce even stickier, remove the pork from the pan and allow the glaze to reduce for a further minute - but be careful not to burn or over reduce the glaze!) On completion, remove from the heat, season to taste, and allow the pork to rest for 3 minutes. Thinly slice the pork fillet and toss the slices through the glaze.
HEALTH IS WEALTH
Plate up a mound of steaming red rice and lay the saucy pork slices on top. Side with the tangy edamame bean slaw. Don’t forget to drizzle over the remaining plum glaze sauce and scatter with the green spring onion slices, the remaining chopped coriander, and toasted cashew nuts. Time for indulgence, Chef!
Red Rice - 225ml
Vegetable Stock - 15ml
Edamame Beans - 150g
The Larder Plum Ketchup - 85ml
Fresh Ginger - 30g
Low Sodium Soy Sauce - 45ml
Lime Juice - 45ml
Cashew Nuts - 45g
Spring Onions - 3
Shredded Cabbage & Julienne Carrot - 300g
Fresh Coriander - 8g
Pork Fillet - 450g
BOUNCY RED RICE
Boil the kettle. Rinse the rice and place in a pot with 800ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside. Dilute the vegetable stock with 80ml of boiling water.
BEANS & GLAZE
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside. In a bowl, combine the Plum Ketchup, grated ginger, diluted vegetable stock, soy sauce, and ½ of the lime juice.
TOASTY NUTS
Place the cashews in a pan, large enough for the pork, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TANGY SLAW
In a bowl, add the plumped edamame beans, white spring onion slices, shredded cabbage and carrot, ½ of the chopped coriander, and the remaining lime juice. Mix to combine, drizzle with olive oil, and season.
STICKY PORK
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillets dry with paper towel. When the pan is hot, sear the pork for 4-5 minutes until cooked through and golden, shifting and turning as it colours. Add in the Plum Ketchup sauce mix and bring to a simmer for 3-4 minutes until slightly reduced and sticky. (If you would like the sauce even stickier, remove the pork from the pan and allow the glaze to reduce for a further minute - but be careful not to burn or over reduce the glaze!) On completion, remove from the heat, season to taste, and allow the pork to rest for 3 minutes. Thinly slice the pork fillet and toss the slices through the glaze.
HEALTH IS WEALTH
Plate up a mound of steaming red rice and lay the saucy pork slices on top. Side with the tangy edamame bean slaw. Don’t forget to drizzle over the remaining plum glaze sauce and scatter with the green spring onion slices, the remaining chopped coriander, and toasted cashew nuts. Time for indulgence, Chef!
Red Rice - 300ml
Vegetable Stock - 20ml
Edamame Beans - 200g
The Larder Plum Ketchup - 125ml
Fresh Ginger - 40g
Low Sodium Soy Sauce - 60ml
Lime Juice - 60ml
Cashew Nuts - 60g
Spring Onions - 4
Shredded Cabbage & Julienne Carrot - 400g
Fresh Coriander - 10g
Pork Fillet - 600g
Woolies Products in this dish
