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Ginger and lemongrass pork with Thai rice


Serves: 2
timeTotal time:
Ginger and lemongrass pork with Thai rice
Photograph by Ria Osborne

Ginger and lemongrass pork with Thai rice


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
483Kcal
Fat
16gr
Saturates
4gr
Carbs
44gr
Sugars
9gr
Fibre
7gr
Protein
42gr
Salt
2.7gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with the remaining 
lime cut into wedges.

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