- 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
- Preheat oven to 200°C. Prepare rice according to instructions on label.
- In a small bowl, stir the water, 2 tablespoons soya sauce, 2 tablespoons sugar, 1 tablespoon vinegar and 1 clove garlic until sugar dissolves.
- 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.
- 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.
- 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.
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