Ginger and lemongrass pork with Thai rice | Sainsbury`s Magazine

Ingredients

• 40g root ginger, peeled
• 300g pork tenderloin fillet, cut into 4cm chunky pieces
• 2 garlic cloves, crushed
• 1 tbsp lemongrass paste (we used Gourmet Garden brand, or you could use galangal paste)
• 2 limes
• 2 tsp tamarind paste
• 1 tbsp light soy sauce
• 1 x 200g bag curly leaf kale
• 2 tsp olive oil
• 1 bunch of spring onions, trimmed and shredded
• 1 x pack of Tilda Microwave Steamed Basmati Lime & Coriander Rice