200g essential Waitrose long grain rice
6 tbsp hoisin sauce
3cm piece fresh root ginger, finely grated
2 garlic cloves, crushed
3 tbsp essential Waitrose pure clear honey
1 tbsp Cooks’ Ingredients hot chilli sauce
3 tbsp essential Waitrose olive oil
1 essential Waitrose onion, sliced
4 essential Waitrose British pork shoulder steaks
2 essential Waitrose eggs, lightly beaten
150g frozen essential Waitrose garden peas
1. Cook the rice according to pack instructions. Drain and set aside. Mix together the hoisin sauce, ginger, garlic, honey and chilli sauce; set aside.
2. Heat 1 tbsp oil in a large frying pan over a medium high heat and cook the onion for 2 minutes; set aside. Add the pork steaks to the pan, frying on each side for 5 minutes. Return the onion to the pan and pour over the hoisin sauce mixture. Reduce the heat so the sauce is gently bubbling. Cook for 10 minutes, turning the pork halfway through (add a little water if the sauce gets too thick).
3. Meanwhile, heat 1 tbsp oil in a wok over a high heat; scramble the eggs for 2 minutes. Add the remaining oil, stir in the cooked rice and the peas, then fry for another 3 - 5 minutes. Season and serve with the hoisin pork.