Solo: Coconut Pork & Lime

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Solo: Coconut Pork & Lime

Pork sautéed with Szechuan pepper and Maldon salt flakes. Served with broccoli, cabbage, lime, basil and toasted coconut flakes.

Ingredients to serve 1

  • 150g x pork stroganoff – cut into 2½ cm pieces
  • ½ tbsp x Szechuan Pepper Mix
  • ¼ tsp x Maldon salt flakes
  • 3g x basil – tear leaves
  • ¼ x fresh chilli – slice
  • ¼ x lime
  • ½ tbsp x coconut flakes
  • ⅛ x cabbage – remove core & slice finely
  • ¼ x broccoli – cut into florets
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Preparation: Prepare all the ingredients as indicated above.

Step 2

Lime: Using the fine side of the grater, grate the yellow/green skin of the lime to create zest. Then cut in half and juice.

Step 3

Coconut flakes: Put a small pan on medium-high heat. Add the flaked almonds to the dry pan and toast for about 2 minutes until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 4

Pork: Place a large frying pan on high heat. Place the pork into a bowl and scatter with Szechuan Pepper Mix and a little regular salt. Drizzle with olive oil. Mix well. When the pan is very hot, add the pork, sprinkle with Maldon salt flakes and fry for 3 minutes until golden and cooked through. Remove and set aside. NB: Don’t overcrowd the pan, rather cook in batches if your pan is not big enough.

Step 5

Veggies: Drizzle olive oil into the pan you cooked the pork in and place on medium-high heat. When the pan is hot, add the cabbage, broccoli, salt, black pepper and fry for 3 minutes. When done drizzle in some lime juice to taste (keeping some lime juice aside for later).

Step 6

Serve the veggies and pork in a bowl. Top with lime zest, some more lime juice, fresh chilli (optional for spice lovers), basil and coconut flakes.