Honey and Garlic Pork Rice Bowls

Method

Step 1

Trim any excess fat off the loin steaks (leave some on for flavour) — this will leave you with lean medallions. Slice or cut your pork into bite–sized pieces. Pop in a bowl and pour over 2 tablespoons each of soy sauce and honey and the sesame oil. Grate in your garlic clove and give a good stir. Cover and leave in the fridge for 30 mins or so for them to get to know each other — the longer the better, so if you can prep before lectures or the night before, even better.

Step 2

Prepare your vegetables.

Step 3

Heat a large wok or frying pan then add the marinated pork. Leave alone to cook on one side for 4-5 minutes and then flip to the other side for 2-3 minutes. Remove with a slotted spoon and then add your veggies with another splash of oil if needs be and cook down for a further 2-3 minutes. Get all the lovely sticky bits off the bottom — it’s not burnt we promise!

Step 4

Add your pork with any remaining marinade back in and give a good mix with another teaspoon of soy and honey and bubble down for 1-2 minutes to form a sticky sauce.

Step 5

Cook your rice according to the packet instructions and split into bowls, before adding a final sprinkling of spring onions and sesame seeds to garnish.