FOOD
A recipe of love
by Richard Kirton, Development Chef
Honey, mustard and lemon glazed pork served with a delicious spring green fried rice
For the pork
Cost per serving
500g Pork Loin Steaks
£2.92
1/2 a Lemon
15p
For the pork
1tsp Clear honey or golden syrup
10p
In a large bowl, add 10mls of oil, the juice of half a lemon, half a teaspoon of mustard (preferrable Dijon, but cheaper alternatives can be used), your honey and salt and pepper. Mix the seasoning well.
1tsp Mustard
3p
10mls Vegetable oil
1p
Take your pork steaks and add to the bowl and give them a good coating of honey glaze then place on an oven tray. Cook in a preheated hot oven, approx 200c until cooked throughout and golden in colour.
For the rice
Method
For the rice Add oil to the pan, then scatter in the chopped spring onions, chilli, ginger and garlic and gently fry for about 2-3 minutes, until softened. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in the spring greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season if needed. Serve in a shallow bowl or large plate alongside the grazed pork steaks. Garnish with spring onion slices and any of the additional pan juices from the pork.
Total cost for two portions at Tesco prices: £4.44 10.
Ingredients
(Accurate March 2022)
Salt and pepper 1tbsp Vegetable oil
1p
1 Egg, beaten
14p
Bunch of spring onions
37p
(Chopped into 3cm lengths, tops finely sliced to serve)
1 Green chilli, chopped
20p
Chunk of ginger, grated
10p
1 Garlic clove, grated
3p
150g Spring greens, shredded
40p
(Spring greens are the first cabbages of the year they have loose heads, without the hard heart of other cabbages)
250g Pouch of ready cooked rice
35p
1 1/2tbsp Soy sauce, extra to taste
35p
