- 50g tamari
- 40g honey
- 1 garlic clove
- A thumb of ginger
- 2 pork escalopes
- 200g white basmati rice
- 1 red onion
- 1 red pepper
- 1 pak choi
- ½ chicken stock cube
- 400ml + 200ml boiling water
- Sea salt
- ½ tbsp + ½ tbsp olive, rapeseed or coconut oil
Pour the tamari and honey into a dish. Peel and grate the garlic and ginger. Stir into the sweet tamari mix, then add the pork escalopes. Turn them a few times to coat in the marinade and set aside.
Tip the rice into a bowl. Cover with cold water. Whisk with a fork for 1-2 mins till the water goes cloudy. Tip the rice into a sieve and rinse under fresh cold water. Tip into a small pan.
Pour 400ml boiling water into the pan. Add a pinch of salt. Cover. Bring to the boil, then turn the heat down and gently cook for 8 mins till all the water has been absorbed. Take off the heat and leave to steam in the pan, lid on. It will keep warm in the pan.
While the rice cooks, peel and finely slice the red onion. Halve the red pepper. Scoop out the seeds and white bits. Finely slice it. Separate the pak choi leaves. Finely slice the thick stems. Shred any large leaves. Crumble half the stock cube into a heatproof jug. Pour in 200ml boiling water.
Put a large frying pan on a high heat to warm for 2 mins. Add ½ tbsp oil. Lift the escalopes out of the marinade (keep the marinade for later). Add them to the frying pan. Fry for 5 mins, then flip and fry for 4-5 more mins till the pork escalopes are browned and cooked through. Pop them on a board or plate. Loosely cover with foil and set aside to rest.
Add another ½ tbsp oil to the pan with the red onion, pepper and pak choi stems. Stir-fry for 3-4 mins to just start to soften them.
Pour in the marinade and the chicken stock. Bring the sauce to the boil and simmer for 2 mins. Add the pak choi leaves. Stir-fry for 1-2 mins till they're just wilted.
Slice the pork escalopes. Heap the rice up in plates and top with the stir-fried veg and pork escalopes to serve.
You can use all the stock cube in this recipe (this will affect the nutritional information) or keep the half stock ready for when you next roast a chicken. Rub the stock cube all over the skin and you'll get crisp, extra chickeny skin on your Sunday roast.