Caramelised Sticky Pork with Peanut Rice & Quick Pickle

Destination: Vietnam. The pickle isn't a garnish here — it's the counterweight. Sticky caramelised pork is rich and salty-sweet, and the sharp carrot and daikon is what stops the plate becoming one note. Make it first so it has time to sit.

Serves 2 · 15 mins + prep

In your box

• 1 pork fillet pack
• 1 ATLAS sticky pork sauce tub
• 1 roasted peanut sachet
• 1 jasmine rice sachet*
• 1 carrot
• 1 daikon piece
• 1 coriander bunch*

*Coriander and rice may be split across other dishes — please read each recipe carefully.

From your pantry

Cooking oil, sugar, salt, white wine vinegar

Method

1. Cook the rice. Always read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan, lid on, until required. Add the peanuts and stir to combine.

2. Prepare the pickle. Meanwhile, in a small saucepan heat 1/2 cup each of white wine vinegar, sugar and water. Bring to the boil to dissolve the sugar, then remove from the heat. Peel and grate the carrot and daikon and add them to the liquid. Set aside for 1–2 minutes to lightly pickle. Strain and keep the liquid.

3. Cook the pork. Slice the pork into medallions 1–2cm thick. Heat a splash of oil in a frying pan over medium heat. Add the pork and cook for 2–3 minutes each side. In the final minute of cooking, add the sauce and stir to coat. Continue cooking until the pork is coated in the sticky, caramelised sauce.

To serve

Divide the peanut rice between serving plates, top with the sticky pork and serve with the pickle. Sprinkle with coriander leaves.

Chef's tips

• If the sugar in your sauce is caramelising too quickly, reduce the heat to low and add a tiny splash of water.
• If you have extra pickle, store it submerged in the remaining pickle liquid in the fridge.
• Add spring onion to the salad.
• Add chilli to the pork sauce.

Allergens: nuts (peanuts), fish, chilli.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Vietnam Cuisine Box, delivered 5th–7th September — order by Tuesday midnight →