Ginger and lemongrass pork with Thai rice
Photograph by Ria Osborne
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Nutritional information (per serving)
- 40g root ginger, peeled
- 300g pork tenderloin fillet, cut into 4cm chunky pieces
- 2 garlic cloves, crushed
- 1 tbsp lemongrass paste (we used Gourmet Garden brand, or you could use galangal paste)
- 2 limes
- 2 tsp tamarind paste
- 1 tbsp light soy sauce
- 1 x 200g bag curly leaf kale
- 2 tsp olive oil
- 1 bunch of spring onions, trimmed and shredded
- 1 x pack of Tilda Microwave Steamed Basmati Lime & Coriander Rice
Step by step
- Finely grate half of the ginger. Slice the rest into matchsticks. Put the pork in a large bowl with the grated ginger, garlic, lemongrass paste and juice and zest of 1 lime. Mix to coat and set aside for 10 minutes.
- In a small bowl, mix together the tamarind and soy sauce. Boil the kettle, put the kale in a colander in the sink and pour over the freshly boiled water.
- Heat the olive oil in a large nonstick frying pan or wok. When hot, add the pork and its marinade and stir-fry for 4-5 minutes until cooked through, then transfer to a plate. Now add the ginger matchsticks and spring onions and stir-fry for a minute, add kale and rice, heat through for another minute. Return the pork to the wok and stir-fry for 2 minutes, then add the soy sauce mixture along with 2 tablespoons water and stir briefly to combine well.
- Serve with the remaining lime cut into wedges.