- 4 garlic cloves
- 2 chilli
- 100g maple syrup
- 100g tamari
- 2 lime
- 4 pork escalopes
- 400g Tenderstem® broccoli
- A head of sprout tops
- 300g white basmati rice
- 50g sesame seeds
- A handful of mint
- 300ml boiling water
- Sea salt
- 1 tbsp olive, sunflower or coconut oil
- 2 tbsp cold water
- Small pan with a lid
- Measuring jug
- Large frying pan or wok
- 1.
Peel the garlic and thinly slice it. Trim the top off the chilli and thinly slice it, flicking out the seeds for less heat.
- 2.
Pour the maple syrup and tamari into a dish. Add the garlic and chilli to the dish, and grate in the lime zest. Add the pork escalopes to the sauce. Turn the pork over once or twice to coat. Set aside. Fill and boil your kettle.
- 3.
Trim any dry ends off the broccoli and roughly chop the stems, on an angle, into bite-sized pieces. Trim any thick stalks off the sprout tops and shred the leaves.
- 4.
Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Simmer very gently for 8 mins till all the water has been absorbed, then take off the heat and leave to steam, lid on, for 5 mins.
- 5.
Pour 1 tbsp oil into a large frying pan or wok and warm to a medium-high heat. Shake most of the marinade off the pork escalopes (save the marinade in the dish). Add the pork to the pan and fry for 4 mins on each side, till golden and just cooked through. Pop the pork onto a plate.
- 6.
Return the pan to the heat. Add the broccoli and sprout tops with 2 tbsp water. Stir fry for 3-4 mins, till tender with a slight bite.
- 7.
While the veg are cooking, thinly slice the pork. Return the pork back to the pan. Shake in the sesame seeds and pour in the reserved pork marinade. Bubble together for 3 mins.
- 8.
Divide the rice between a couple of plates. Top with the pork and veg. Garnish with the mint leaves and serve with lime wedges for squeezing.