What are the main ingredients in Sweet Soy Citrus Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Sweet Soy Citrus Pork?

Calories: 686, Carbs: 58 grams, Fat: grams, Protein: 36.2 grams, Sugar: 34.6 grams, Salt: 544 grams

How do I prepare Sweet Soy Citrus Pork?

I CARROT BELIEVE IT: Preheat the oven to 200°C. Spread the halved baby carrots on half of a roasting tray. Spread the halved baby tomatoes on the other half of the tray. Coat in oil, and season. Sprinkle ½ the dried thyme over the dressed baby tomatoes. Roast in the hot oven for 15-20 minutes until carrots are cooked through and the tomatoes are blistering, shifting halfway. PINE, AND YOU?: Place the pine nuts in a nonstick pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. SIZZLING & SEARING: Pat the pork neck dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork neck steaks for 4-6 minutes per side until cooked through and golden (time may vary depending on the thickness of the pork). In the last 1-2 minutes, baste with a knob of butter (optional) and the remaining thyme. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season. CITRUS FEAST: Cut half the orange into wedges and cut the other half into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. In a bowl, combine the juice of 2 orange wedges, the juice of 2 lemon wedges, the sweet-soy, the grated garlic, the orange zest, the lemon zest, and seasoning. SO SAUCY: Return the pan, wiped down, to medium heat and pour in the citrus sauce. Leave to simmer for 3-4 minutes until reduced and thickened. In the final 1-2 minutes, add 20g of butter. DINNER LOADING…: When the tomatoes are done, place in a bowl. Add the rinsed green leaves, the toasted pine nuts, a drizzle of oil, and seasoning. PLATE UP!: Plate up the pork slices drizzled with the citrus sauce. Garnish with the chopped coriander. Serve with the roasted baby carrots and the charred tomato salad. Side with orange rounds. Bon appetit!

What should be prepared from my kitchen to make Sweet Soy Citrus Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Sweet Soy Citrus Pork

Name: Sweet Soy Citrus Pork
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Sweeten up your weeknight with this juicy pork neck steak covered with a sweet & sticky citrus glaze, perfect for celebrating citrus season! Served with beautifully roasted baby carrots and a blistered baby tomato & green leaf salad, this recipe does not pork around.

Sweet Soy Citrus Pork

with a blistered baby tomato & green leaf salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Carrot Medley
Baby Tomato Medley
Dried Thyme
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
Orange
Oranges
Pine Nuts
Pork Neck Steak
Sweet Soy

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

I CARROT BELIEVE IT
Preheat the oven to 200°C. Spread the halved baby carrots on half of a roasting tray. Spread the halved baby tomatoes on the other half of the tray. Coat in oil, and season. Sprinkle ½ the dried thyme over the dressed baby tomatoes. Roast in the hot oven for 15-20 minutes until carrots are cooked through and the tomatoes are blistering, shifting halfway.
PINE, AND YOU?
Place the pine nuts in a nonstick pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
SIZZLING & SEARING
Pat the pork neck dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork neck steak for 4-6 minutes per side until cooked through and golden (time may vary depending on the thickness of the pork). In the last 1-2 minutes, baste with a knob of butter (optional) and the remaining thyme. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
CITRUS FEAST
Cut half the orange into wedges and cut the other half into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. In a bowl, combine the juice of 1 orange wedge, the juice of 1 lemon wedge, the sweet-soy, the grated garlic, the orange zest, the lemon zest, and seasoning.
SO SAUCY
Return the pan, wiped down, to medium heat and pour in the citrus sauce. Leave to simmer for 3-4 minutes until reduced and thickened. In the final 1-2 minutes, add 10g of butter.
DINNER LOADING…
When the tomatoes are done, place in a bowl. Add the rinsed green leaves, the toasted pine nuts, a drizzle of oil, and seasoning.
PLATE UP!
Plate up the pork slices drizzled with the citrus sauce. Garnish with the chopped coriander. Serve with the roasted baby carrots and the charred tomato salad. Side with orange rounds. Bon appetit!

Baby Carrot Medley - 120g
Baby Tomato Medley - 80g
Dried Thyme - 5ml
Pine Nuts - 10g
Pork Neck Steak - 160g
Orange - 1
Lemon - 1
Sweet-Soy - 22,5ml
Garlic Clove - 1
Green Leaves - 20g
Fresh Coriander - 4g

Download the Recipe

Serves 2

I CARROT BELIEVE IT
Preheat the oven to 200°C. Spread the halved baby carrots on half of a roasting tray. Spread the halved baby tomatoes on the other half of the tray. Coat in oil, and season. Sprinkle ½ the dried thyme over the dressed baby tomatoes. Roast in the hot oven for 15-20 minutes until carrots are cooked through and the tomatoes are blistering, shifting halfway.
PINE, AND YOU?
Place the pine nuts in a nonstick pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
SIZZLING & SEARING
Pat the pork neck dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork neck steaks for 4-6 minutes per side until cooked through and golden (time may vary depending on the thickness of the pork). In the last 1-2 minutes, baste with a knob of butter (optional) and the remaining thyme. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
CITRUS FEAST
Cut half the orange into wedges and cut the other half into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. In a bowl, combine the juice of 2 orange wedges, the juice of 2 lemon wedges, the sweet-soy, the grated garlic, the orange zest, the lemon zest, and seasoning.
SO SAUCY
Return the pan, wiped down, to medium heat and pour in the citrus sauce. Leave to simmer for 3-4 minutes until reduced and thickened. In the final 1-2 minutes, add 20g of butter.
DINNER LOADING…
When the tomatoes are done, place in a bowl. Add the rinsed green leaves, the toasted pine nuts, a drizzle of oil, and seasoning.
PLATE UP!
Plate up the pork slices drizzled with the citrus sauce. Garnish with the chopped coriander. Serve with the roasted baby carrots and the charred tomato salad. Side with orange rounds. Bon appetit!

Baby Carrot Medley - 240g
Baby Tomato Medley - 160g
Dried Thyme - 10ml
Pine Nuts - 20g
Pork Neck Steak - 320g
Orange - 1
Lemon - 1
Sweet-Soy - 45ml
Garlic Clove - 1
Green Leaves - 40g
Fresh Coriander - 8g

Download the Recipe

Serves 3

I CARROT BELIEVE IT
Preheat the oven to 200°C. Spread the halved baby carrots on a roasting tray. Spread the halved baby tomatoes on a separate roasting tray. Coat both trays in oil, and season. Sprinkle ½ the dried thyme over the dressed baby tomatoes. Roast both trays in the hot oven for 20-25 minutes until carrots are cooked through and the tomatoes are blistering, shifting halfway.
PINE, AND YOU?
Place the pine nuts in a nonstick pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
SIZZLING & SEARING
Pat the pork neck dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork neck steaks for 4-6 minutes per side until cooked through and golden (time may vary depending on the thickness of the pork). In the last 1-2 minutes, baste with a knob of butter (optional) and the remaining thyme. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
CITRUS FEAST
Cut one of the oranges into wedges and cut the remaining orange into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. In a bowl, combine the juice of 3 orange wedges, the juice of 3 lemon wedges, the sweet-soy, the grated garlic, the orange zest, the lemon zest, and seasoning.
SO SAUCY
Return the pan, wiped down, to medium heat and pour in the citrus sauce. Leave to simmer for 4-5 minutes until reduced and thickened. In the final 1-2 minutes, add 30g of butter.
DINNER LOADING…
When the tomatoes are done, place in a bowl. Add the rinsed green leaves, the toasted pine nuts, a drizzle of oil, and seasoning.
PLATE UP!
Plate up the pork slices drizzled with the citrus sauce. Garnish with the chopped coriander. Serve with the roasted baby carrots and the charred tomato salad. Side with orange rounds. Bon appetit!

Baby Carrot Medley - 360g
Baby Tomato Medley - 240g
Dried Thyme - 15ml
Pine Nuts - 30g
Pork Neck Steak - 480g
Oranges - 2
Lemons - 2
Sweet-Soy - 67,5ml
Garlic Cloves - 2
Green Leaves - 60g
Fresh Coriander - 12g

Download the Recipe

Serves 4

I CARROT BELIEVE IT
Preheat the oven to 200°C. Spread the halved baby carrots on a roasting tray. Spread the halved baby tomatoes on a separate roasting tray. Coat both trays in oil, and season. Sprinkle ½ the dried thyme over the dressed baby tomatoes. Roast both trays in the hot oven for 20-25 minutes until carrots are cooked through and the tomatoes are blistering, shifting halfway.
PINE, AND YOU?
Place the pine nuts in a nonstick pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving.
SIZZLING & SEARING
Pat the pork neck dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork neck steaks for 4-6 minutes per side until cooked through and golden (time may vary depending on the thickness of the pork). In the last 1-2 minutes, baste with a knob of butter (optional) and the remaining thyme. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
CITRUS FEAST
Cut one of the oranges into wedges and cut the remaining orange into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. In a bowl, combine the juice of 4 orange wedges, the juice of 4 lemon wedges, the sweet-soy, the grated garlic, the orange zest, the lemon zest, and seasoning.
SO SAUCY
Return the pan, wiped down, to medium heat and pour in the citrus sauce. Leave to simmer for 4-5 minutes until reduced and thickened. In the final 1-2 minutes, add 40g of butter.
DINNER LOADING…
When the tomatoes are done, place in a bowl. Add the rinsed green leaves, the toasted pine nuts, a drizzle of oil, and seasoning.
PLATE UP!
Plate up the pork slices drizzled with the citrus sauce. Garnish with the chopped coriander. Serve with the roasted baby carrots and the charred tomato salad. Side with orange rounds. Bon appetit!