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Sticky Sriracha pork with cauliflower rice recipe
Sticky Sriracha pork with cauliflower rice recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy Sriracha pork with cauliflower rice: a quick weeknight dinner in just 25 minutes!
Ingredients:
  • 20.00 ml Sriracha chilli sauce
  • 111.38 gm maple syrup
  • 42.00 gm lemon juice
  • 4 pork loin chops, trimmed
  • 2 x 250g packets cauliflower rice
  • 4 green onions, thinly sliced
  • 82.50 ml fresh coriander sprigs
  • 250g sugar snap peas, trimmed
  • 1 Lebanese cucumber, thinly sliced
  • Lemon wedges to serve
Instructions:
  • In a small bowl, mix together garlic, chili sauce, maple syrup, and lemon juice. Set aside.
  • In a large frying pan over medium-high heat, sear the pork for 4 to 5 minutes on each side until almost cooked through.
  • Heat the cauliflower rice according to package instructions, then transfer it to a large bowl and season with salt and pepper. Mix in most of the onion and coriander.
  • Blanch sugar snap peas in boiling water for 1 minute until vibrant green and tender. Drain well.
  • Pour the spicy chili sauce blend into the sizzling frying pan. Sear the pork, flipping it occasionally, for 2 minutes or until the meat is perfectly cooked and thoroughly glazed in the delectable sauce.
  • Plate cauliflower rice and sugar snap peas. Place chops on top, drizzling any leftover sauce from the pan. Garnish with cucumber, remaining onion, and coriander. Serve and enjoy!

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