with Pea Pods and Sesame Seeds
Super speedy, this Super Quick Teriyaki Pork Rice Bowl takes only 15 minutes to make. Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
British Pork Mince
240 grams
Lime
1 unit(s)
Young Pea Pods
80 grams
Sliced Carrot and Cabbage Mix
120 grams
Indonesian Style Spice Mix
1 sachet(s)
Ginger, Garlic & Lemongrass Puree
15 grams
Teriyaki Sauce
150 grams
Soy Sauce
10 milliliter(s)
Roasted White 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 young pea pods, coleslaw, Indonesian style spice mix and ginger, garlic & lemongrass puree to the mince. Stir-fry, 1-2 mins.
- Stir in the teriyaki, soy, water (see pantry) and a squeeze of lime juice. Simmer, 2-3 mins.
- Taste and season with salt, pepper and 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.
3509
kJ
Energy (kJ)
839
kcal
Energy (kcal)
38.7
g
Fat
10.8
g
of which saturates
88.9
g
Carbohydrate
23
g
of which sugars
6.3
g
Dietary Fibre
34.2
g
Protein
4.57
g
Salt
