Name: Sticky-glazed pork with green onion wild rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram pork fillets; 1/3 cup (80ml) maple syrup; 2 tablespoon sweet and mild mustard; 2 teaspoon grated fresh ginger; 2 clove garlic, chopped; 2 teaspoon grated orange rind; 1 tablespoon orange juice; 1 cup (200g) wild blend rice (white rice and wild rice mix); 1 tablespoon vegetable oil; salt and freshly ground black pepper; 20 gram butter; 6 green onions (green shallots), chopped; 1 clove garlic, chopped, extra; 1 orange, cut into wedges

Sticky-glazed pork with green onion wild rice

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

1 kilogram pork fillets

1/3 cup (80ml) maple syrup

2 tablespoon sweet and mild mustard

2 teaspoon grated fresh ginger

2 clove garlic, chopped

2 teaspoon grated orange rind

1 tablespoon orange juice

1 cup (200g) wild blend rice (white rice and wild rice mix)

1 tablespoon vegetable oil

salt and freshly ground black pepper

20 gram butter

6 green onions (green shallots), chopped

1 clove garlic, chopped, extra

1 orange, cut into wedges

Method

1.Cut pork into long, thin strips. Combine syrup, mustard, ginger, garlic, rind and juice in a bowl. Add the pork; mix well.

2.Prepare the rice according to the packet directions.

3.Meanwhile, heat a grill pan (or barbecue or grill). Thread pork onto skewers, then brush with oil and sprinkle with salt and pepper. Cook on hot grill pan until browned on both sides and just cooked through. Remove from the pan; cover to keep warm.

4.Heat the butter in a frying pan; add the green onions and extra garlic, cook, stirring, until soft. Add the rice, toss until heated through. Season rice to taste with salt and pepper.

5.Serve the pork skewers, rice mixture and orange wedges with extra mustard and salad, if desired.

You will need to soak bamboo skewers in water for 20 minutes or grease metal skewers before use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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