Char Siu Pork
with Stir-Fried Veggies and Smashed Cucumber Salad
Want to whip up a Chinese-inspired feast without spending all day toiling away in the kitchen? You’re in luck! This impressive multi-part meal comes together in just about an hour. The main event is a sweet-and-sticky pork tenderloin that’s roasted and glazed with an addictive mixture of hoisin, ketchup, brown sugar, and vinegar. On the side, there’s a bell pepper and green bean stir-fry studded with crunchy cashews. As if that weren’t enough, there’s also a garlicky, sesame-laced smashed cucumber salad and fluffy, aromatic ginger rice. Yeah, you’re about to make all of that.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
2 tablespoon
Ketchup
1 tablespoon
Brown Sugar
5 teaspoon
White Wine Vinegar
12 ounce
Pork Tenderloin
1 thumb
Ginger
½ cup
Jasmine Rice
1 unit
Bell Pepper
6 ounce
Green Beans
2 clove
Garlic
2 unit
Persian Cucumber
1 tablespoon
Sesame Oil
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Cornstarch
1 teaspoon
Korean Chili Flakes
1 ounce
Cashews
(Contains Tree Nuts)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. In a small bowl, combine hoisin, ketchup, half the brown sugar, and 1 tsp vinegar (2 tsp for 4 servings). Pat pork dry with paper towels and season with salt and pepper. Place on a lightly oiled baking sheet. Roast until almost cooked through, 18-20 minutes.
Meanwhile, peel and mince or grate ginger. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 20-30 seconds. Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Core, deseed, and thinly slice bell pepper. Trim green beans. Mince garlic. Place cucumbers under a plate; press down until cucumbers break open. Chop into 1-inch pieces. In a medium bowl, combine sesame oil, ½ tsp garlic (1 tsp for 4), remaining vinegar and brown sugar, and half the soy sauce. Add cucumbers; toss to coat. Season with salt, pepper, and chili flakes to taste.
Once pork is almost cooked through, remove baking sheet from oven. Heat broiler to high or oven to 500 degrees. Brush pork with a layer of hoisin glaze (save the rest for serving). Broil or roast until pork is cooked through and glaze is tacky and lightly charred, 2-3 minutes more. Set aside on a cutting board to rest.
In a second small bowl, stir together cornstarch, remaining soy sauce, and 2 TBSP warm water (¼ cup for 4); add remaining garlic and ginger. Heat a large drizzle of oil in a large pan over mediumhigh heat. Add bell pepper and green beans; cook until browned and tender, 7-9 minutes. Add soy sauce mixture; cook until veggies are glazed, 1-2 minutes. (TIP: If sauce is too thick, stir in water 1 TBSP at a time until stir-fry is fully coated.) Stir in cashews. Season with salt and pepper.
Fluff rice with a fork; season with salt and pepper. Thinly slice pork crosswise. Divide rice, pork, and veggies between plates. Drizzle pork with reserved hoisin glaze. Garnish with sesame seeds as you like. Serve cucumber salad on the side. TIP: Alternatively, serve family-style with pork, veggies, and salad on separate plates.
