Chilli & lime pork brown rice bowls

Prep time 20 minutes Cook time 20 minutes

Serves 4 people



  • ¼ cup sweet chilli sauce
  • 2 tablespoons lime juice
  • 4 (about 175g each) pork loin steaks, 2cm thick
  • 2 cobs of sweetcorn, husks and silks removed
  • 2 x 250g packets 90-second quick cook brown rice
  • 250g cherry tomatoes, halved
  • 2 baby gem lettuce, trimmed and quartered lengthways
  • 1 large just-ripe avocado, sliced
  • 1 green onion (shallots), trimmed and thinly sliced diagonally
  • coriander leaves and lime wedges, to serve

Lime & honey dressing

  • ¼ cup vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • ¼ teaspoon wasabi


  1. 1.
    Combine sweet chilli sauce and lime juice in a large snap-lock bag. Season with salt and pepper. Add pork steaks, seal the bag and toss until well coated. Refrigerate for 15 minutes.
  2. 2.
    Meanwhile, heat a greased char-grill pan or pan over high heat. Add corn to pan and cook, turning occasionally, for 10 minutes or until charred on all sides. Transfer to a chopping board. Set aside to cool
  3. 3.
    Place pork onto the greased pan and cook for 6 minutes on one side, flip over and cook for a further 2 minutes. Transfer to a plate, loosely cover with foil and rest for a final 2 minutes.
  4. 4.
    Cook rice following packet instructions. To make the lime & honey dressing, combine all ingredients in a screw-top jar. Season with salt and pepper. Shake until well combined.
  5. 5.
    Slice pork into 1cm-thick strips. Slice corn kernels from the cobs. Arrange pork, corn, rice, tomatoes, lettuce, avocado and green onions in 4 serving bowls. Drizzle with dressing. Sprinkle with coriander leaves and serve with lime wedges.

General Information

  • If your pork steaks are thicker than 2cm thick, adjust the cooking time on the second side.

You may also like