It’s simple. It’s sweet. It’s sour. And it saves time & effort in the kitchen! Soon you will be enjoying a mouthful of fluffy jasmine rice, with juicy pork, peppers, carrots & onions coated in a yummy sweet & sour sauce. Topped with toasted cashews and fresh coriander.
Pork Fillet & Veggies
Pork Fillet & Veggies
with a sweet & sour sauce, fluffy jasmine rice & toasted cashew nuts
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Cashew Nuts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Onion
- Onions
- Piquanté Peppers
- Pork Fillet
- Sweet n' Sour Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced green peppers until lightly charred but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan.
SWEET ‘N SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot pieces and the sliced onion until the onions are golden brown and the carrots are still crunchy, 5-6 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the sweet ‘n sour sauce, 10ml of sweetener (to taste), and 100ml of water. Simmer until reduced and thickened, 8-10 minutes. In the final 1-2 minutes, add the pork slices and the charred peppers. Remove from the heat and season.
DINNER TIME!
Make a bed of the fluffy rice and top with the loaded sweet ‘n sour pork & veggie goodness. Scatter over the toasted nuts and the drained piquanté peppers, and garnish with the chopped coriander. Well done, Chef!
Jasmine Rice - 100ml
Cashew Nuts - 10g
Pork Fillet - 150g
Bell Pepper - 1
Carrot - 120g
Onion - 1
Garlic Clove - 1
Sweet 'n Sour Sauce - 100ml
Piquanté Peppers - 30g
Fresh Coriander - 3g
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced green peppers until lightly charred but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan.
SWEET ‘N SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot pieces and the sliced onion until the onions are golden brown and the carrots are still crunchy, 5-6 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the sweet ‘n sour sauce, 20ml of sweetener (to taste), and 200ml of water. Simmer until reduced and thickened, 8-10 minutes. In the final 1-2 minutes, add the pork slices and the charred peppers. Remove from the heat and season.
DINNER TIME!
Make a bed of the fluffy rice and top with the loaded sweet ‘n sour pork & veggie goodness. Scatter over the toasted nuts and the drained piquanté peppers, and garnish with the chopped coriander. Well done, Chef!
Jasmine Rice - 200ml
Cashew Nuts - 20g
Pork Fillet - 300g
Bell Pepper - 1
Carrot - 240g
Onion - 1
Garlic Clove - 1
Sweet 'n Sour Sauce - 200ml
Piquanté Peppers - 60g
Fresh Coriander - 5g
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced green peppers until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). Remove from the pan.
SWEET ‘N SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot pieces and the sliced onion until the onions are golden brown and the carrots are still crunchy, 7-8 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the sweet ‘n sour sauce, 30ml of sweetener (to taste), and 300ml of water. Simmer until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the pork slices and the charred peppers. Remove from the heat and season.
DINNER TIME!
Make a bed of the fluffy rice and top with the loaded sweet ‘n sour pork & veggie goodness. Scatter over the toasted nuts and the drained piquanté peppers, and garnish with the chopped coriander. Well done, Chef!
Jasmine Rice - 300ml
Cashew Nuts - 30g
Pork Fillet - 450g
Bell Peppers - 2
Carrot - 360g
Onions - 2
Garlic Cloves - 2
Sweet 'n Sour Sauce - 300ml
Piquanté Peppers - 90g
Fresh Coriander - 8g
FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced green peppers until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). Remove from the pan.
SWEET ‘N SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot pieces and the sliced onion until the onions are golden brown and the carrots are still crunchy, 7-8 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the sweet ‘n sour sauce, 40ml of sweetener (to taste), and 400ml of water. Simmer until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, add the pork slices and the charred peppers. Remove from the heat and season.
DINNER TIME!
Make a bed of the fluffy rice and top with the loaded sweet ‘n sour pork & veggie goodness. Scatter over the toasted nuts and the drained piquanté peppers, and garnish with the chopped coriander. Well done, Chef!
Jasmine Rice - 400ml
Cashew Nuts - 40g
Pork Fillet - 600g
Bell Peppers - 2
Carrot - 480g
Onions - 2
Garlic Cloves - 2
Sweet 'n Sour Sauce - 400ml
Piquanté Peppers - 120g
Fresh Coriander - 10g
Woolies Products in this dish
