Sticky glazed pork with cashew and lemongrass rice
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Patricia Niven
Sticky glazed pork with cashew and lemongrass rice
Kicap manis is a sweet, syrupy soy sauce, often used in Indonesian cooking. Here, it makes a super-simple glaze for pork loin steaks, served with fragrant and nutty fried rice
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
673Kcal
Fat
33gr
Saturates
10gr
Carbs
53gr
Sugars
6gr
Fibre
2gr
Protein
39gr
Salt
0.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 30g cashews
- 1 x 280g pack pork loin steaks
- 3 tsp vegetable oil
- 2 tbsp kicap manis
- 1 tsp garlic and ginger paste
- 1 lemongrass stalk, finely chopped
- 1 red bird’s eye chilli, finely chopped
- 3 spring onions, finely sliced on the diagonal
- 1 x 250g pouch microwave rice (eg. jasmine)
- steamed greens (eg. pak choi), to serve
Step by step
- Dry-fry the cashews in a large frying pan, shaking the pan regularly, until toasted. Set aside to cool. Rub the pork steaks with 1 teaspoon of the oil. Return the frying pan to a high heat, then sear the steaks for 1½ minutes on each side (including the fat edge). Meanwhile, stir together the kicap manis and garlic and ginger paste in a small bowl. Spoon this over the pork steaks in the pan. Reduce the heat to medium and cook for a further 1-2 minutes, turning and glazing the pork in the sauce as it reduces. Transfer to a plate, pouring over the excess sticky glaze, and loosely cover with foil. Leave to rest for a few minutes while you make the rice.
- Clean the frying pan, then heat the remaining 2 teaspoons of oil and fry the lemongrass and chilli for 2 minutes. Increase the heat, stir in most of the spring onions, then tip in the pouch of rice. Cook for a further 2 minutes, stirring to break up the clumps, until piping hot. Roughly chop the cashews and stir through the rice. Slice the pork steaks on the diagonal, divide the rice between plates and serve with the sticky pork. Scatter with the remaining spring onions and serve with steamed greens of your choice.
