Teriyaki Pork Belly and Sushi Rice Donburi Bowl
with Pickled Radish, Soy Edamame, Avocado and Crispy Gyozas
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Celery
- Crustaceans
- Egg
- Fish
- Milk
- Molluscs
- Peanut
- Sulphites
- Soya
Ingredients
280 grams
Pork Belly
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
80 grams
Fresh Edamame Beans
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
10 unit(s)
Vegetable Gyozas
(Contains: Soya, Wheat, Cereals containing gluten May contain traces of: Sesame, Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sulphites)
100 grams
Radishes
15 milliliter(s)
Rice Vinegar
1 unit(s)
Avocado
1 pouch(es)
Sushi Rice
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
16 milliliter(s)
Sriracha Sauce
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the pork belly from the packaging and cut into 1cm thick slices. Place onto a large, lined baking tray.
When the oven is hot, roast on the middle shelf until piping hot and golden, 15-20 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Pop the edamame and soy sauce into a small bowl. Mix together then set aside.
Pop the gyozas onto another baking tray and drizzle with oil. Toss to coat. Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
Meanwhile, trim and thinly slice the radishes and pop them into a small bowl.
Add the rice vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
A few mins before the pork is ready, cook the sushi rice according to pack instructions.
Once the pork is ready, remove the tray from the oven. Pour over the teriyaki sauce and turn the pork so each side is well coated.
Pop it back into the oven until piping hot, 1 min.
Share the rice out between your bowls.
Top it with the teriyaki pork, soy edamame (including the remaining soy from the bowl), pickled radish (including the pickling juices) and sliced avocado in 4 separate sections.
Drizzle over the sriracha sauce and sprinkle on the peanuts to finish.
Serve the gyoza on the side with the sweet chilli sauce for dipping.
Enjoy!
