“This Asian-inspired spicy pork traybake is perfect for a quick one-pan meal – put everything in one large roasting tin and let the oven do the work”.


2 red chillies, 1 finely chopped and 1 sliced3 tbsp soy sauce1 tbsp hoisin sauce2 limes, 1 juiced and 1 cut into wedges1.5cm piece ginger, grated4 pork chops250g basmati rice, rinsed2 leeks, trimmed and sliced1 lemongrass stalk, trimmed and finely chopped250g pack pakchoi, roughly chopped800ml chicken stock15g fresh coriander, roughly chopped.


Mix the finely chopped chilli, soy, hoisin, lime juice and ginger together in a non-metallic bowl. Add the pork chops and turn to coat. Cover and leave to marinate for at least 30 minutes or up to 24 hrs. Preheat the oven to gas 7, 220°C, fan 200°C.

Mix the rice, leeks, lemongrass, pakchoi and stock in a deep roasting tin. Top with the pork and all the marinade, then bake for 30 minutess until the pork is cooked through and the rice is tender.

Garnish with the roughly chopped coriander and sliced chilli. Serve with lime wedges to squeeze over.

Recipe from: www.tesco.com

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