- 75g brown basmati rice
- A thumb of ginger
- 2 garlic cloves
- 1½ tbsp tamari
- 1 courgette
- 2 carrots
- 1 red onion
- 1 chilli
- 2 pork loin steaks
- A handful of coriander, leaves only
- 200ml boiling water
- Sea salt
- 2 tbsp cold water
- 1 tbsp olive, coconut or sunflower oil
- Freshly ground pepper
- Small pan with lid
- Measuring jug
- Frying pan or wok
- Baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 200ml hot water from the kettle and add a pinch of salt. Cover. Bring to the boil then turn the heat right down. Very gently simmer for 20-25 mins till the rice is tender and has absorbed the water. Take off the heat. Steam, lid on, for 2-4 mins to finish cooking the rice.
- 2.
Peel and finely grate or chop the ginger and 1 garlic clove and place into a bowl. Pour in 1 tbsp tamari and 2 tbsp cold water and whisk well. Set to one side.
- 3.
Trim the courgette and carrots. Slice them into thin rounds. Peel and thinly slice the onion. Halve the chilli and flick out the seeds for less heat (save them for later, if you like). Peel and finely grate or chop the remaining garlic clove.
- 4.
Slice most of the fatty rind from the pork loin steaks and discard. Rub each pork steak with 1 tsp oil and some salt and pepper. Warm a large frying pan on a high heat for 1 min. Add the pork steaks and cook for 2-3 mins on each side, or till you’ve got a golden brown crust. Pop the pork steaks onto a baking tray and pour over the ginger and tamari sauce. Turn them a couple of times then slide into the oven to finish cooking through for 5 mins. After 5 mins, turn the oven off but leave the steaks in the oven to stay warm.
- 5.
When the pork steaks have gone into the oven, place the pan you cooked the pork in back on a medium-high heat. Drizzle in 1 tsp oil then add the courgette, carrot and onion and fry for 5 mins till slightly softened but with a slight bite. Add the garlic and chilli with 1/2 tbsp tamari and bring up to a bubble. Cook for 1 min.
- 6.
Remove the pork from the oven. Check it is cooked through by slicing into the thickest part of one of the steaks. There should be no pink. Cook for a little longer if you need to. Cut the steaks into thick slices.
- 7.
Stir the rice through the stir-fired veg, then scoop onto 2 warm plates. Top with a sliced pork steak, drizzling over any juices from the baking tray. Tear over the coriander leaves to serve.