eCook Meal
Pork Fillet & Veggies
with a sweet & sour sauce, fluffy jasmine rice & toasted cashew nuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.50
for 4 servings · R42.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Piquanté Peppers needs 120 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 30% of packR17.70
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Sweet 'n Sour Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Fillet & Veggies?
The preparation time for Pork Fillet & Veggies with a sweet & sour sauce, fluffy jasmine rice & toasted cashew nuts is between 25 and 30 minutes.
What is the total time required to make Pork Fillet & Veggies with a sweet & sour sauce, fluffy jasmine rice & toasted cashew nuts?
The total time required to make Pork Fillet & Veggies with a sweet & sour sauce, fluffy jasmine rice & toasted cashew nuts is between 30 and 35 minutes.
How many servings does Pork Fillet & Veggies provide?
4 servings
What are the main ingredients in Pork Fillet & Veggies?
Bell Pepper, Carrot, Cashew Nut, Fresh Coriander, Garlic, Jasmine Rice, Onion, Piquanté Peppers, Pork Fillet, Sweet n' Sour Sauce
What is the nutritional information of Pork Fillet & Veggies?
Calories: 760, Carbs: 116 grams, Fat: grams, Protein: 44.9 grams, Sugar: 28.3 grams, Salt: 798 grams
How do I prepare Pork Fillet & Veggies?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Pork Fillet & Veggies?
Bell Pepper, Carrot, Cashew Nut, Fresh Coriander, Garlic, Jasmine Rice, Onion, Piquanté Peppers, Pork Fillet, Sweet n' Sour Sauce
How many calories does Pork Fillet & Veggies have?
760 calories
How much fat content does Pork Fillet & Veggies have?
grams