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Pork Steak in Teriyaki Sauce
Pork Steak in Teriyaki Sauce

Pork Steak in Teriyaki Sauce

with Apple Sesame Slaw and Jasmine Rice

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Come rain or shine, it's time for a great British BBQ! Our summery dishes such as this Pork Steak in Teriyaki Sauce is designed with full-on flavour in mind. Whether you enjoy it al fresco or bring some sunshine indoors, they're perfect for BBQ season. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
•High Protein
•Calorie Smart
Allergens:
Sesame
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Spring Onion

1 bunch(es)

Coriander

1 unit(s)

Apple

120 grams

Coleslaw Mix

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

15 milliliter(s)

Rice Vinegar

2 unit(s)

British Pork Loin Steaks

100 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat11.6 g
of which saturates2.9 g
Carbohydrate84.8 g
of which sugars20.8 g
Dietary Fibre3.8 g
Protein37.4 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Bowl
•Pan
•Aluminum Foil

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Slice and Chop
2

Meanwhile, trim and thinly slice the spring onion.

Roughly chop the coriander (stalks and all).

Quarter, core and thinly slice the apple (no need to peel).

Toss your Slaw
3

In a medium bowl, add the coleslaw mix, apple, coriander, sesame seeds, rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then toss to combine. Set aside.

Fry the Pork
4

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. 

Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Glaze your Steaks
5

Once the pork is cooked, add the teriyaki sauce to the pan and turn to coat the steaks, 1-2 mins.

Transfer to a plate, cover with another plate or foil and allow to rest.

Finish and Serve
6

Once rested, slice the pork widthways into 1cm thick slices.

Fluff up the rice with a fork and share between your bowls, then top with the teriyaki pork and apple sesame slaw.

Spoon over any remaining glaze from the pan and scatter with the spring onion to finish.

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