with Sesame Seeds
Looking for a super quick and tasty midweek dinner option? Try cooking up our Fragrant Teriyaki Pork Rice Bowl in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
British Pork Mince
240 grams
Lime
1 unit(s)
Sliced Carrot and Cabbage Mix
120 grams
Indonesian Style Spice Mix
1 sachet(s)
Ginger, Garlic & Lemongrass Puree
15 grams
Teriyaki Sauce
100 grams
Soy Sauce
15 milliliter(s)
Black Sesame Seeds
5 grams
Water for the Sauce
50 milliliter(s)
Mayonnaise
2 tbsp
- Boil a half-full kettle.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, cut the lime into quarters and open the remaining sachets.
- Add the coleslaw, Indonesian spice and ginger, garlic & lemongrass puree to the mince. Stir-fry, 1-2 mins.
- Stir in the teriyaki, soy, water for the sauce (see pantry) and a squeeze of lime juice. Simmer, 2-3 mins.
- Taste and season with salt and pepper or lime juice if needed.
- Share the rice between your bowls.
- Top with the pork.
- Drizzle over the mayo (see pantry) and sprinkle with the sesame seeds.
- Serve the remaining lime wedges alongside.
Enjoy!
3428
kJ
Energy (kJ)
819
kcal
Energy (kcal)
38.3
g
Fat
10.6
g
of which saturates
86.5
g
Carbohydrate
20.7
g
of which sugars
32.9
g
Protein
4.78
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
