Say NO to Takeaway: Try Making Lime and Coriander Pork with Wholegrain Rice Instead!

So a wholegrain rice dish might not be the first thing you think of as a takeaway alternative. But with all these other colourful ingredients that go into this particular dish as well, you soon won't notice.

This Thai-influenced rice dish is relatively easy to make, but you definitely need to get hold of fresh lime and coriander to make it truly spectacular.

Now I'm partial to a bit of a dried spice and herb (I've a whole shelf of them!), but for a dish like this, always, always go for fresh coriander. You can use the ground packaged stuff if you must, but the flavour just won't be as intense.

The veg, as mentioned earlier, is purposefully colourful - indeed, this usually impacts my recipe creation alot - I think it makes for a better dish when there are at least 3 or 4 different colours on the plate. And certainly a good way to try out new ingredients ;-)

Enjoy!

Lime and Coriander Pork with Wholegrain Rice

Print-friendly recipe

Serves 4:

500g pork escalopes, chopped
1 lime
3 tbsp soy sauce
1 tbsp honey
1 tbsp olive oil
1 tbsp fresh coriander, finely chopped + a fresh handful, roughly chopped
300g wholegrain rice
600ml boiling water
200g sugar snaps, halved
150g sweetcorn
2 red peppers, chopped
4 spring onions, chopped

1) Squeeze the lime juice (retaining 1 tbsp) into a bowl with the soy, honey, oil and the tbsp of coriander.
2) Gently bring the rice to boil in the water with the remaining tbsp of lime juice. Turn down to the lowest heat, then leave to simmer for 30-35 minutes until the water is absorbed. Switch off the heat and allow to stand for 5 minutes.
3) Fry the marinated pork in a hot pan for a few minutes. Add the sugar snaps, sweetcorn, peppers and spring onions, frying everything together for about 5-7 minutes.
4) Tip the whole lot into your steamed rice pan along with a handful of fresh coriander. Mix everything together and serve.

If you liked this, you might want to try making these other takeaway alternatives too.