Slow cooked pork shoulder, brown rice and spring vegetable salad, ponzu dressing – PORKSPR

Heating Instructions: Preheat the oven to 180°C Bake the pork and rice in its current container with the lid on for 17min. While the pork is cooking bring a saucepan of water to the boil. 5 minutes before the pork is ready remove the chervil from the container of vegetables and set aside. Add the remaining vegetables to the boiling water and cook for 90 sec. Remove vegetables from the heat and strain. To plate up, drizzle the pork and vegetables with ponzu dressing and garnish with chervil. Enjoy!

Ingredients : Pork, brown rice, mange-tout (snow pea), broccolini, soy sauce, lemon juice, olive oil, ginger, red chillies, carrots, green beans, asparagus, mixed herbs

YesChef_Daicon_Greens_Broth_OH_ 3

Daikon, tofu, and shitake mushroom hotpot, Asian greens, roast peanuts and crispy eschalots- DAIKMAST

Heating Instructions: Transfer the hotpot to a small saucepan. Bring slowly to a simmer with the lid on. Once the hotpot is at simmering point, turn off the heat and leave to stand for 5 min for the ingredients to heat through. Bring a small pot of water to the boil, cook the greens for 1 min, strain and serve. Dress the salad and enjoy.

Ingredients : Fresh tempeh, sweet potato noodles, bean sprouts, cucumbers, papayas, mint, basil, red chillies, radish, mixed vegetable, shitake, bok choy, spring onions, soy sauce, mirin or Shaoxing, rice wine, ginger, garlic, ground cinnamon, star anise, mandarins, lime juice, fish sauce, shallot, coconut palm sugar, coriander, green chilli peppers, ginger, garlic, unsalted peanuts, fried shallots

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