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Teriyaki Grilled Pork

Teriyaki Grilled Pork

with Loaded Rice

15min Express
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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 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.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Teriyaki Pork Steak

1 pack(s)

Steamed Lime & Coriander Basmati Rice

1 pack(s)

Chopped Chinese Leaf

1 sachet

Sesame Seeds


1 sachet

Rice Vinegar

1 unit(s)

Spring Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2042 kJ
Energy (kcal)488 kcal
Fat27.0 g
of which saturates9.0 g
Carbohydrate34 g
of which sugars4.0 g
Protein26 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Deep dish
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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!