Sunday Herald Sun - Stellar - - Weekly Plan­ner -


1 1 30g 2 onion,garlic­star gin­ger,anise bulb, chopped sliced halved 1 cin­na­mon quill 2 kaf­fir lime leaves ¼ cup (60ml) light soy sauce Juice of 1 lime 100ml white wine 2 cups (500ml) chicken stock 1.2kg pork loin, fat and skin re­moved, tied 200g pearl barley, cooked to packet instructions Rocket leaves or other greens to serve Heat heat. min­utes,cook the­for Add a thenoil the fur­therin add oniona saucepan1-2 the and min­utes­gar­lic cook over and un­til­for medi­umgin­ger3-4 fra­grant. and Addsoy, limethe star juice, anise, wine, cin­na­mon,stock and lime2 cups leaves, (500ml) wa­ter and bring to a sim­mer. Cook for 5 min­utes for the favours to in­fuse Add the pork, top­ping up with hot wa­ter to cover if needed. Re­turn to a sim­mer and cook for 20 min­utes or un­til the pork is just cooked through. Re­move meat and rest, lightly cov­ered with foil, for 5 min­utes. Place saucepan over medium-high heat and con­tinue to boil for 5-10 min­utes un­til slightly re­duced. Di­vide the barley between bowls and top with some of the re­duced stock and onion. Slice the pork and serve on top of the barley with rocket.

NU­TRI­TION • 47G PRO­TEIN • 2G SAT FAT • 13G CARB • 2G SUG­ARS • 1690MG SODIUM • 335 CAL (1410KJ)

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