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Glazed pork & cucumber

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Recipe Ingredients

  • 1 cup brown rice
  • ½ cup water
  • 2 tbsp plus 1 tsp low-sodium soya sauce
  • 2 tbsp plus 1 tsp sugar
  • 2 tbsp white-wine vinegar
  • 2 cloves garlic, crushed
  • 2 tbsp vegetable oil
  • ⅛ tsp each salt and pepper
  • 450g pork fillet
  • 1 large English cucumber

Recipe Directions

  1. Preheat oven to 200°C. Prepare rice according to instructions on label.
  2. In a small bowl, stir the water, 2 tablespoons soya sauce, 2 tablespoons sugar, 1 tablespoon vinegar and 1 clove garlic until sugar dissolves.
  3. In a 30cm ovenproof skillet, heat oil on medium-high. Sprinkle ⅛ teaspoon each salt and pepper all over pork fillet. Place in skillet and cook for 6 to 8 minutes, turning occasionally to brown all sides evenly; add soya-sauce mixture and transfer to the oven. Roast for 15 minutes or until meat thermometer inserted into thickest part of the meat registers 62°C.
  4. While pork roasts, slice cucumber into very thin slices. In a large bowl, combine cucumber slices, remaining garlic, soya sauce, vinegar and sugar; toss to coat evenly.
  5. Discard garlic from pork and salad. Cut pork into slices and drizzle with skillet sauce. Serve over rice with cucumber salad.

EACH SERVING About 1 449kJ, 34g protein, 28g carbohydrate, 11g total fat (2g saturated), 2g fibre, 92mg cholesterol, 445mg sodium.

Each Serving:

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