eCook Meal
Citrus Pork & Ponzu Pak Choi
with sesame seeds & fresh coriander
An unforgettable dinner awaits you! Caramelized pork rump is drizzled with a fragrant orange sauce and served with pak choi doused in ponzu. Sided with sweet potato mash and sprinkled with fresh coriander and sesame seeds, sweet (dinner) dreams truly are made of this!
Serving guide
Choose your portion size.
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Add a knob of butter or coconut oil (optional), a splash of water or milk, and seasoning. Mash with a fork or potato masher until the desired consistency and combined. Cover to keep warm.
PONZU PAK CHOI
Separate the stems and the leaves of the rinsed pak choi. Shred the leaves and thinly slice the stems horizontally. In a bowl, combine the shredded pak choi leaves and sliced stems, ½ the ponzu sauce, a drizzle of oil, and seasoning.
CARAMELISED Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rump dry with some paper towel, and coat in some seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter, a sweetener of choice, and the remaining ponzu sauce - this will create a caramelized coating on your rump! Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CITRUS SAUCE
Return the pan to a medium-high heat with the sesame oil. When hot, add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 65ml of boiling water, the orange juice, and the sugar. Mix until fully combined. Leave to simmer for 4-5 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 15g of butter. Remove from the heat and season to taste.
STUNNING!
Pile up the sweet potato mash and side with the caramelised Pork rump slices drizzled with the citrus sauce. Serve with the ponzu pak choi. Sprinkle over the sesame seeds and picked coriander. Beautiful work, Chef!
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Add a knob of butter or coconut oil (optional), a splash of water or milk, and seasoning. Mash with a fork or potato masher until the desired consistency and combined. Cover to keep warm.
PONZU PAK CHOI
Separate the stems and the leaves of the rinsed pak choi. Shred the leaves and thinly slice the stems horizontally. In a bowl, combine the shredded pak choi leaves and sliced stems, ½ the ponzu sauce, a drizzle of oil, and seasoning.
CARAMELISED Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rumps dry with some paper towel, and coat in some seasoning. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, a sweetener of choice, and the remaining ponzu sauce - this will create a caramelized coating on your rump! Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CITRUS SAUCE
Return the pan to a medium-high heat with the sesame oil. When hot, add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 125ml of boiling water, the orange juice, and the sugar. Mix until fully combined. Leave to simmer for 4-5 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 30g of butter. Remove from the heat and season to taste.
STUNNING!
Pile up the sweet potato mash and side with the caramelised Pork rump slices drizzled with the citrus sauce. Serve with the ponzu pak choi. Sprinkle over the sesame seeds and picked coriander. Beautiful work, Chef!
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Add a knob of butter or coconut oil (optional), a splash of water or milk, and seasoning. Mash with a fork or potato masher until the desired consistency and combined. Cover to keep warm.
PONZU PAK CHOI
Separate the stems and the leaves of the rinsed pak choi. Shred the leaves and thinly slice the stems horizontally. In a bowl, combine the shredded pak choi leaves and sliced stems, ½ the ponzu sauce, a drizzle of oil, and seasoning.
CARAMELISED Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rumps dry with some paper towel, and coat in some seasoning. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, a sweetener of choice, and the remaining ponzu sauce - this will create a caramelized coating on your rump! Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CITRUS SAUCE
Return the pan to a medium-high heat with the sesame oil. When hot, add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 180ml of boiling water, the orange juice, and the sugar. Mix until fully combined. Leave to simmer for 5-6 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 45g of butter. Remove from the heat and season to taste.
STUNNING!
Pile up the sweet potato mash and side with the caramelised Pork rump slices drizzled with the citrus sauce. Serve with the ponzu pak choi. Sprinkle over the sesame seeds and picked coriander. Beautiful work, Chef!
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Add a knob of butter or coconut oil (optional), a splash of water or milk, and seasoning. Mash with a fork or potato masher until the desired consistency and combined. Cover to keep warm.
PONZU PAK CHOI
Separate the stems and the leaves of the rinsed pak choi. Shred the leaves and thinly slice the stems horizontally. In a bowl, combine the shredded pak choi leaves and sliced stems, ½ the ponzu sauce, a drizzle of oil, and seasoning.
CARAMELISED Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rumps dry with some paper towel, and coat in some seasoning. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, a sweetener of choice, and the remaining ponzu sauce - this will create a caramelized coating on your rump! Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CITRUS SAUCE
Return the pan to a medium-high heat with the sesame oil. When hot, add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 250ml of boiling water, the orange juice, and the sugar. Mix until fully combined. Leave to simmer for 5-6 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 60g of butter. Remove from the heat and season to taste.
STUNNING!
Pile up the sweet potato mash and side with the caramelised Pork rump slices drizzled with the citrus sauce. Serve with the ponzu pak choi. Sprinkle over the sesame seeds and picked coriander. Beautiful work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R268.69
for 4 servings · R67.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sugar needs 80 mlFanta Zero Sugar Orange FLavoured Soft Drink 2.25 L 2.25 L at R18.00 · 4% of packR0.64
-
Sesame Oil needs 30 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 12% of packR15.60
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Orange Juice needs 125 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R92.99 · 13% of packR11.62
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
-
Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
-
White Wine needs 175 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 70% of packR31.49
-
White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Ponzu Sauce
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Citrus Pork & Ponzu Pak Choi?
The preparation time for Citrus Pork & Ponzu Pak Choi with sesame seeds & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Citrus Pork & Ponzu Pak Choi with sesame seeds & fresh coriander?
The total time required to make Citrus Pork & Ponzu Pak Choi with sesame seeds & fresh coriander is between 30 and 50 minutes.
How many servings does Citrus Pork & Ponzu Pak Choi provide?
4 servings
What are the main ingredients in Citrus Pork & Ponzu Pak Choi?
Chicken, Chicken Stock, Fresh Coriander, Orange Juice, Pak Choi, Ponzu Sauce, Pork Rump, Sesame Oil, Sugar, Sweet Potato, White Sesame Seeds, White Wine
What is the nutritional information of Citrus Pork & Ponzu Pak Choi?
Calories: 814, Carbs: 73 grams, Fat: grams, Protein: 33.4 grams, Sugar: 38.9 grams, Salt: 37 grams
How do I prepare Citrus Pork & Ponzu Pak Choi?
CITRUS SAUCE: Return the pan to a medium-high heat with the sesame oil. When hot, add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the chicken stock, 125ml of boiling water, the orange juice, and the sugar. Mix until fully combined. Leave to simmer for 4-5 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 30g of butter. Remove from the heat and season to taste. STUNNING!: Pile up the sweet potato mash and side with the caramelised pork rump slices drizzled with the citrus sauce. Serve with the ponzu pak choi. Sprinkle over the sesame seeds and picked coriander. Beautiful work, Chef! CARAMELISED PORK: Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rumps dry with some paper towel, and coat in some seasoning. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, a sweetener of choice, and the remaining ponzu sauce - this will create a caramelized coating on your rump! Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. SWEET MASH: Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Add a knob of butter or coconut oil (optional), a splash of water or milk, and seasoning. Mash with a fork or potato masher until the desired consistency and combined. Cover to keep warm. PONZU PAK CHOI: Separate the stems and the leaves of the rinsed pak choi. Shred the leaves and thinly slice the stems horizontally. In a bowl, combine the shredded pak choi leaves and sliced stems, ½ the ponzu sauce, a drizzle of oil, and seasoning.
What should be prepared from my kitchen to make Citrus Pork & Ponzu Pak Choi?
Chicken, Chicken Stock, Fresh Coriander, Orange Juice, Pak Choi, Ponzu Sauce, Pork Rump, Sesame Oil, Sugar, Sweet Potato, White Sesame Seeds, White Wine
How many calories does Citrus Pork & Ponzu Pak Choi have?
814 calories
How much fat content does Citrus Pork & Ponzu Pak Choi have?
grams