Côtelettes de porc au gingembre à la thaïlandaise

Préparée en 10 min

Très riche en fibres

Épicé

Rapido

Côtelettes de porc au gingembre à la thaïlandaise

avec riz à la noix de coco et arachides

8 min

Difficulté: 2/3

Thaïlandaise

Ingrédients : Côtelette de porc • Lait de coco (extrait de noix de coco, eau) • Poivron • Riz basmati • Bok choy de Shanghai • Lime • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Arachides • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Arachides

Tags

Très riche en fibres

Épicé

Pan-asian-plates

Dinner-bowls

Rapido

High-protein-picks

Ingrédients

Côtelettes de porc, désossées

340 g

Riz basmati

0.75 cup

Lait de coco

1 unit(s)

Poivron

1 unit(s)

Bok choy de Shanghai

1 unit(s)

Lime

1 unit(s)

Purée de gingembre et d’ail

2 tbsp

Arachides, hachées

28 g

Sauce au chili doux

4 tbsp

Sauce soja

1 tbsp

Sel

0.375 tsp

Huile

1 tbsp

Poivre

0.125 tsp

Sucre

0.5 tsp

Preparation

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a large pot, add coconut milk and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high.
Using a strainer, rinse rice until water runs clear.
To the simmering coconut milk mixture, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low. Cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden.
Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 7-10 min, until cooked through.**
When pork is done, transfer to a clean cutting board. Cover loosely with foil, then set aside for 3-5 min to rest.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Cut bok choy into 1-inch pieces.
Using a strainer, rinse bok choy leaves to wash away any dirt.
Zest half the lime (whole lime for 4 servings), then cut into wedges.

While pork is resting, reheat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook for 2-3 min, stirring often, until peppers are tender-crisp.
Add bok choy. Cook for 3-4 min, stirring often, until veggies are tender.
Remove from heat, then transfer veggies to a plate. Cover to keep warm.

Meanwhile, in a medium bowl, combine sweet chili sauce, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
When veggies are done, reheat the same pan over medium.
Add sweet chili mixture and bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.