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Char Siu Pork

Char Siu Pork

with Stir-Fried Veggies and Smashed Cucumber Salad

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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.

Allergens:SoyWheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 tablespoon

Hoisin Sauce

(ContainsSoy, 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

(ContainsSoy, Wheat)

1 teaspoon

Cornstarch

1 teaspoon

Korean Chili Flakes

1 ounce

Cashews

(ContainsTree Nuts)

1 tablespoon

Sesame Seeds

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate85 g
Sugar28 g
Dietary Fiber5 g
Protein44 g
Cholesterol130 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Small Bowl
Small pot
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.