Pork Teriyaki

Name: Pork Teriyaki with Asparagus and Sesame
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 2 Egg Noodle Nest; 1 Asparagus; 300 Roaming Roosters Pork Fillet; 1 Cornflour; 1 Ginger; 2 Black Garlic Teriyaki Sauce; 1 Sesame Oil; 1 Sesame Seeds

with Asparagus and Sesame

Recipe Development TeamPublished on May 27, 2015

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Here's a stir fry recipe that's a little bit different. Black garlic is traditionally used in Asian cuisine and is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind, which makes it the perfect ingredient for our sweet and sticky teriyaki sauce.

Tags:

Lactose Free

Allergens:

Egg

•Cereals containing gluten

•Soya

•Sesame

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

DifficultyMedium

Ingredients

serving amount

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Asparagus

300

Roaming Roosters Pork Fillet

Cornflour

Ginger

Black Garlic Teriyaki Sauce

(Contains: Cereals containing gluten, Soya)

Sesame Oil

(Contains: Sesame)

Sesame Seeds

(Contains: Sesame)

Nutritional information

/ per serving

Energy (kJ)2393 kJ

Energy (kcal)572 kcal

Fat21 g

of which saturates5 g

Carbohydrate54 g

Protein40 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Bowl

•Peeler

•Strainer

•Grill Pan

•Pan

Cooking Instructions and Tips

Boil a medium sized pot of water with ¼ tsp of salt. Once boiling add your noodles for 4 mins.

Chop the bottom 3cm from the asparagus and discard. Now chop the asparagus widthways into three pieces. 90 seconds before the noodles are finished add the asparagus into the boiling noodle water.

Peel the ginger with the edge of a spoon and very finely chop. Mix the teriyaki sauce in a cup with 3 tbsp of water and keep to the side.

Put noodles and asparagus back into pot with cold water

Drain and the noodles and asparagus in a sieve or colander. Refill the pot with cold water and put the noodles and asparagus back in. Leave to the side for later.

Very, very thinly slice the pork and toss it in the cornflour with a pinch of salt and pepper. Heat 1 tbsp of oil in a non-stick frying pan on high heat. Once it's really hot (but not smoking) add in the pork and quickly brown off on both sides (discard any excess cornflour). Tip: If you only have a small pan then cook it off in batches. Overcrowding the pan won't give you a nice caramelised finish.

Once the pork is browned off on both sides remove it from the pan and keep to the side. Heat the sesame oil in the pan on medium-high heat and once it's hot add the ginger for 30 seconds.

Add back the pork with the teriyaki sauce and cook for a minute. Add the drained noodles and asparagus to the pork. Cook for one more minute then serve it with a scattering of sesame seeds.