Name: Teriyaki Glazed Pork Loin with Sesame Slaw & Star Anise Rice
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 grams Jasmine Rice; 15 grams Sesame Seeds; 1 bunch(es) Coriander; 2 unit(s) Spring Onion; 120 grams Coleslaw Mix; 15 milliliter(s) Rice Vinegar; 75 grams Teriyaki Sauce; 2 unit(s) British Pork Loin Steaks; ½ tbsp Olive Oil; ½ tsp Sugar for the Dressing; 30000 milliliter(s) Water for the Rice

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Recipes

Japanese Recipes

Teriyaki Glazed Pork Loin

with Sesame Slaw & Star Anise Rice

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Allergens:

Soja

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 20 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

15 grams

Sesame Seeds

1 bunch(es)

Coriander

2 unit(s)

Spring Onion

120 grams

Coleslaw Mix

15 milliliter(s)

Rice Vinegar

75 grams

Teriyaki Sauce

2 unit(s)

British Pork Loin Steaks

Not included in your delivery

½ tbsp

Olive Oil

½ tsp

Sugar for the Dressing

30000 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2043 kJ

Energy (kcal)488 kcal

Fat7.7 g

of which saturates2.3 g

Carbohydrate66.6 g

of which sugars5.1 g

Dietary Fibre3.1 g

Protein35 g

Salt0.3 g

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

Utensils

•Medium Saucepan

•Pan

•Small Bowl

•Medium Bowl

Instructions

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, star anise and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Meanwhile, trim and thinly slice the spring onion. Heat a large frying pan over medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the seeds to a small bowl and set the pan aside.

Roughly chop the coriander (stalks and all). Pop into a medium bowl along with the coleslaw mix. Add the olive oil, sugar (see ingredients for both amounts), rice wine vinegar and half the sesame seeds. Season with salt and pepper, then mix well to dress.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Once hot, add the pork steaks and cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-5 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once the pork is cooked, drain off any excess fat. Add the teriyaki sauce to the pan, bring to a boil and bubble until the pork is coated in the glaze, 1-2 minutes. Remove from the heat.

Remove the star anise from the rice and fluff it up with a fork. Serve the pork steaks on your plates with the slaw and rice shared out alongside. Spoon over any glaze left in the pan and sprinkle over the spring onion and remaining sesame seeds. Enjoy!