eCook Meal
Plum Glazed Pork
with edamame beans, red rice & cashew nuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.15
for 4 servings · R29.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Julienne Carrot
- The Larder Plum Ketchup
- Lime Juice
- Low Sodium Soy Sauce
- Red Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Plum Glazed Pork?
The preparation time for Plum Glazed Pork with edamame beans, red rice & cashew nuts is between 15 and 30 minutes.
What is the total time required to make Plum Glazed Pork with edamame beans, red rice & cashew nuts?
The total time required to make Plum Glazed Pork with edamame beans, red rice & cashew nuts is between 45 and 60 minutes.
How many servings does Plum Glazed Pork provide?
4 servings
What are the main ingredients in Plum Glazed Pork?
Cashew Nut, Edamame Beans, Fresh Coriander, Ginger, Lime Juice, Low-Sodium Soy Sauce, Pork Fillet, Red Rice, Shredded Cabbage & Julienne Carrot, Spring Onion, The Larder Plum Ketchup, Vegetable Stock
What is the nutritional information of Plum Glazed Pork?
Calories: 713, Carbs: 106 grams, Fat: grams, Protein: 50.5 grams, Sugar: 31 grams, Salt: 1643 grams
How do I prepare Plum Glazed Pork?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Plum Glazed Pork?
Cashew Nut, Edamame Beans, Fresh Coriander, Ginger, Lime Juice, Low-Sodium Soy Sauce, Pork Fillet, Red Rice, Shredded Cabbage & Julienne Carrot, Spring Onion, The Larder Plum Ketchup, Vegetable Stock
How many calories does Plum Glazed Pork have?
713 calories
How much fat content does Plum Glazed Pork have?
grams