Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice
Rebecca Adlington makes her favourite sticky pork recipe. Watch the handy video guide and enjoy this taste sensation.
- 4 pork loin medallions bashed to 1cm thickness
- 1 tablespoon rape seed oil, or other flavourless oil
- 250g tender stem broccoli
- 250g pak choi (4 standard or 8 baby, leaves separated)
- 2 teaspoons freshly chopped chillies or chilli paste
- 1 teaspoon prepared garlic puree or 1 garlic glove, peeled and finely chipped
- 1 x 5cm piece fresh root giner, peeled and cut intos into matchsticks
- 2 tablespoons black or white sesame seeds (optional)
For the sauce
- 6 tablespoons low salt soy sauce
- 3 tablespoons runny honey
- 1 tablespoon Chinese five spice
- 1/2 teaspoon ground ginger
- Juice of 1 Lime
For the rice
- 2 x 250g packets steamed coconut rice or dried rice with a tin of coconut milk stirred-in slowly while cooking
- Fresh coriander leaves
- 1/2 Lime
Start by making the sauce. Pour all the ingredients, except the lime juice, into a small sauce pan and bring to the boil. When boiling, turn down to a simmer, stir well and allow to reduce by a 1/3rd, this will take about 2-3 minutes. Add the lime juice and leave to one side.
Pour ½ tablespoon of rape seed oil into a medium size frying pan and turn the heat to medium high. Place the pork medallions between two sheets of cling film and bash the meat with a rolling pin to 1cm thickness which will ensure consistency of cooking, without over cooking. Lay the medallions in the pan to cook for 2 minutes on each side or until the juices run clear. Be careful not to overcook the pork, as it won’t take long.
When the pork is nearly cooked, reduce the heat and brush each side with a little of the sauce, turn over frequently to create a sticky glaze. Once cooked, remove the pork from the pan and allow to rest.
Clean the pan and add the remaining oil. Return the pan back over a medium heat. Add the tender stem broccoli along with 2 tablespoons of water. Cook for 4 minutes then add the ginger, chilli and garlic, then the pak choi and another 2-3 tablespoons of water.
Toss in the pan for a further 3 minutes until the leaves are wilted and the veg is cooked but still crunchy. Garnish with the sesame seeds if using.
Cook the rice according to the packet instructions. Serve and pile on the vegetables. Slice the pork thinly and serve on top of the vegetables. Pour over a few tablespoons of the warm sauce and garnish with the lime juice and coriander.