Christina's Lemongrass Pork & Chicken Rice

A Peranakan family favourite, brought to your table

Tender pork, gently braised in the aromatic embrace of lemongrass, galangal, and cinnamon, makes this dish a classic of Peranakan cuisine. Known as Sek Bak in Chinese, it’s a dish often shared at Chinese New Year celebrations, loved for its subtle sweetness from caramelised onions and palm sugar. Christina and Olivia’s version captures this warmth and tradition in every bite.

To make it a complete meal, the pork is paired with Olivia and Christina's homemade chicken-flavoured rice, infused with fresh ginger and sesame oil. The result is a fragrant, all-in-one dinner that feels like it’s been simmering away in a family kitchen, yet is ready for you in just minutes.

Made with ❤️ by Christina & Olivia

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Single Serve - Lemongrass Pork with rice

  Preparation:

  Step 1 - Defrost first in microwave or overnight in your fridge

  Step 2 - Microwave until heated through (approx 2-3 mins)

  Our foil containers are microwave safe!

  😋 This is a an all-in-one meal that can be enjoyed on its own

  Ingredients: pork, onions, lemongrass, galangal, cinnamon, dark soy, sugar, pepper, canola oil, jasmine rice, ginger, garlic, sesame oil,chicken stock (MSG),panda leaves, broccoli.

  Contains: Soy, MSG, sesame

• I was brought up in Malaysia in a Baba Nyonya family. Our cuisine is often known as the Peranakan Nyonya cuisine, which is a fusion of Chinese, Malay, and Indonesian heritage. The Peranakan Nyonya cuisine is about traditional family recipes passed down for generations, along with the stories of the people who cooked them with love and passion.

  I grew up in a household of generations of excellent cooks. The high standards to use quality ingredients and creative use of aromatic herbs in the kitchen inspired my passion for cooking.

  Discover Christina's other meals here

  
  

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