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Lunch recipe · from the recipe book

Lime Ginger Pork with Brown Rice and Greens

Seared strips of pork shoulder glazed in a tangy lime-ginger-honey sauce over nutty brown rice, with tender-crisp bok choy, snow peas and wilted kale.

Lime Ginger Pork with Brown Rice and Greens

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1¼ lb560 gPork shoulder (Boston butt), trimmedsliced into thin strips
  • 2 tbsp16 gCornstarch
  • 1½ limes, juiced60 gLime juice
  • ⅓ cup (80 ml)80 gOrange juice
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 3½ tbsp grated20 gFresh gingerfinely grated
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gCanola oil
  • 4¼ cups shredded300 gBok choysliced, stems and leaves separated
  • 2⅓ cups150 gSnow peastrimmed
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring 500 g of the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender, then rest covered off the heat.
  2. While the rice cooks, toss the pork shoulder with half of the cornstarch in a bowl.
  3. Make the sauce: whisk the lime juice, orange juice, soy sauce, honey, ginger, garlic, the remaining half of the cornstarch and the remaining 60 g of water in a small bowl.
  4. Heat half of the canola oil in a large skillet over high heat. Sear the pork in one layer, turning, for 4 to 5 minutes until browned and cooked to 145°F (63°C); move it to a plate and rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the bok choy stems and snow peas for 2 minutes.
  6. Add the bok choy leaves and kale and stir-fry for 2 minutes until just wilted.
  7. Return the pork to the skillet, stir the sauce, pour it in and toss for 1 minute until glossy and thickened.
  8. Spoon the pork and greens over the brown rice and top with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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