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Teriyaki Pork Rice Bowl

Teriyaki Pork Rice Bowl

Teriyaki Pork Rice Bowl

with a Crunchy Salad

Recipe Development TeamPublished on April 11, 2019

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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 gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

15

Sesame Seeds

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Baby Gem Lettuce

Teriyaki Pork Loin

15

Honey

2

Teriyaki Pork Steak

1

Spring Onion

1

Steamed Coconut Basmati Rice

15

Rice Vinegar

1

Carrot

Nutritional information

Energy (kcal)580 kcal

Energy (kJ)2427 kJ

Fat29 g

of which saturates11 g

Carbohydrate47 g

of which sugars14 g

Protein31 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

Cooking Instructions and Tips

Cook the Pork

1

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.

Prep

2

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.

Make the Salad

3

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.

Sauce it Up

4

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.

Cook the Rice

5

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

Serve

6

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!

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