HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Pork Rice Bowl
Teriyaki Pork Rice Bowl

Teriyaki Pork Rice Bowl

with a Crunchy Salad

15min Express
Read more

We love good Pork with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenSoyaSesame

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 unit(s)

Spring Onion

1 unit(s)

Baby Gem Lettuce

1 unit(s)


1 sachet

Rice Vinegar

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


1 bag(s)

Sesame Seeds


1 pack(s)

Steamed Coconut Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat29.0 g
of which saturates11.0 g
Carbohydrate47 g
of which sugars14.0 g
Protein31 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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a) Heat a drizzle of oil in a large frying pan or wok on high heat. Chop the pork into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw meat. b) Add to the pan, lower the heat slightly and fry, stirring occasionally, until browned and cooked through, 7-9 mins. TIP: Adjust the heat if needed to make sure the pork doesn't burn - you want it nice and browned though! IMPORTANT: The pork is cooked when no longer pink in the middle.


a) Meanwhile, trim the spring onion and slice thinly. b) Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. c) Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot.


a) Pop the baby gem and carrot in a bowl. b) Add the rice vinegar and a pinch of salt, sugar and pepper. c) Toss to coat and set aside.


a) In a small bowl, combine the soy sauce, honey and 1 tbsp water per person. b) When the pork has 2 mins left, reduce the heat slightly, stir in half the spring onions, half the sesame seeds and all the sauce. c) Bubble until glossy.


a) Meanwhile, cook the rice according to pack instructions.


a) Serve the rice in bowls. Arrange the crunchy salad on one side and the teriyaki pork on the other. b) Finish by sprinkling the remaining spring onion and sesame seeds all over.! ENJOY!