Teriyaki Grilled Pork
with Loaded Rice
Ingredients
15 grams
Sesame Seeds
1 pouch(es)
Steamed Lime & Coriander Basmati Rice
120 grams
Chopped Chinese Leaf
1 unit(s)
Spring Onion
15 milliliter(s)
Rice Vinegar
2 unit(s)
Teriyaki Pork Steak
Nutrition Values
Cooking Steps
Preheat the grill to high.
Line a baking tray with foil and place the pork steaks in the centre, topped with any excess sauce from the packet.
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.
Meanwhile, trim the spring onion then slice thinly. Cook the rice according to pack instructions.
Heat a drizzle of oil in a large frying pan on high heat and once hot, add the chopped Chinese leaf.
Stirring often, cook until lightly charred and softening, 3 mins.
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.
Add the vinegar to the pan, let sizzle for 30 seconds, stir and taste.
Season with salt and pepper if necessary and remove from the heat.
Once cooked, remove the pork from the grill and transfer to a chopping board.
Slice each piece of pork shoulder into 4 or 5 pieces.
Divide the loaded rice between bowls and top with the pork shoulder.
Pour any juices from the tray over the pork then sprinkle the spring onion and sesame seeds on top. Time to tuck in!
