Teriyaki Grilled Pork
with Loaded Rice
Quick, easy to prep and packed with punchy flavour, our 15-minute teriyaki pork recipe is a go-to for busy evenings. Our pork steaks are pre-marinated in a delicious teriyaki sauce to save you time in the kitchen - so all you’re left to do is pop them under the grill for a few minutes on each side. We’ve ‘loaded’ the rice with stir-fried Chinese leaf - a type of cabbage that originally comes from the Beijing region of China - which works brilliantly with the Asian-inspired flavours in this dish. Top with crunchy sesame seeds and fresh spring onion and you’re good to go.
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.
Ingredients
15
Sesame Seeds
1
Steamed Lime & Coriander Basmati Rice
120
Chopped Chinese Leaf
1
Spring Onion
15
Rice Vinegar
2
Teriyaki Pork Steak
Nutritional information
Utensils
Instructions
a) Line a baking tray with foil and place the pork steaks in the centre, topped with any excess sauce from the packet. b) Once hot, grill the pork for 6 mins on each side. IMPORTANT: The pork is cooked when it is no longer pink in the middle.
a) Meanwhile, trim the spring onion then slice thinly. b) Cook the rice according to pack instructions. c) Heat a drizzle of oil in a large frying pan on high heat and once hot, add the Chinese leaf. Cook until lightly charred and softening, stirring often, 3 mins.
a) Reduce the heat to medium and add the cooked rice (breaking up any lumps with a spoon) and half the sesame seeds to the pan and fry together, another 2 mins. b) Add the rice vinegar to the pan, let sizzle for 30 seconds, stir and taste. c) Season with salt and pepper if necessary and remove from the heat.
a) Once cooked, remove the pork from the grill and transfer to a chopping board. b) Cut each pork steak into four or five slices.
a) Divide the loaded rice between bowls and top with the pork slices.
a) Pour any juices from the tray over the pork then sprinkle the spring onion and sesame seeds on top. Time to tuck in! ENJOY!
