Inspired by Japanese teriyaki flavours, Chef Lizzy has conjured up some culinary magic with this super quick pork and rice dish. The key to the stickiness of the pork is in bubbling the marinade down to the right consistency. Be patient people, it'll be worth it!
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 conflict 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.
Teriyaki Marinade Powder(ContainsCereals containing Gluten, Soya)
Teriyaki Marinade Paste(ContainsCereals containing Gluten, Soya, Sulphites)
a) Mix together the teriyaki marinade powder and paste in a mixing bowl, then add the diced pork. b) Mix well with your hands to coat the pork then set aside. c) TIP: Remember to wash your hands after handling raw meat!
a) Trim the green beans then chop into thirds. b) Trim the ends from the spring onion then finely slice.
a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the pork and its marinade and stir-fry, 3 mins. c) Add the green beans and half the spring onion and stir-fry for another 3 mins.
a) Lower the heat, pour the water (see ingredients for amount) into the pan and simmer gently for 2 mins until the pork is cooked through and sticky. b) TIP: The pork is cooked when it is no longer pink in the middle. c) Toss through half the sesame seeds.
a) Meanwhile, squeeze the pouch, tear the strip and microwave the rice at 800W for 2 mins (or stir-fry for 3 mins in a dry frying pan over a medium-high heat).
a) Serve the rice in bowls topped with the sticky pork. b) Finish with a sprinkling of the remaining sesame seeds and spring onion. Enjoy!