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Valentine lemon and ginger pork

Valentine lemon and ginger pork

Looking for inspiration for Valentine’s Day? Why not ask your butcher to cut your steaks so that they are heart-shaped, for that added touch of romance? We can cut pork, chicken, lamb and steak that way, so don’t be afraid to ask!


Begin by marinading your pork – mix the ingredients other than the pork in a dish, then add in the pork. Move around and turn so that the whole steak gets a coating. Cover and leave to marinade for at least an hour (turning occasionally) – the longer the better really!

(If cooking your rice from scratch, do it now!)

Preheat the oven to 180ºC. Remove your pork from the marinade and scrape off any excess ginger or lemon zest. Get a griddle pan sizzlingly hot, and add the pork. Cook for about 1 minute on each side so that the griddle marks are on the meat but it’s not too burned (the syrup will make it burn quickly). Remove from the heat, put on a baking tray, add the remaining marinade, cover with foil and put it into the oven for 10 minutes until cooked through but still tender.

Now put your carrot, pepper and pak choi in a pan and stir fry with a little oil for a minute over a hot heat. Then add your spring onion and toss well.

(If using microwave rice, cook it now!)

Remove the pork from the oven and leave to stand for a couple of minutes. Trim the fat off (you can leave it on if you prefer), then cut into strips but leave in shape. Put the rice into the bottom of a bowl, put the veg on top and then add your pork.


2x pork loin steaks cut into a heart shape 1 piece of stem ginger (chopped), plus 1x tbsp of the syrup Zest of 1 lemon and juice of half 1x tbsp. sesame oil Dash of soy sauce 1x carrot, cut into thin strips 1x bunch spring onions, cut into strips or shredded 1x red pepper, cut into strips 2x pak choi Cooked rice (of your choice – we’ve used microwaveable brown rice here for ease)