Looking for a tasty midweek dinner option? Try cooking up our Teriyaki Pork with Rice in just 20 minutes for a balanced and tasty meal.
Teriyaki Pork Steak
Steamed Lime & Coriander Basmati Rice
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!