with coriander and bell pepper
If you think you can handle the heat, then this spicy sesame pork bowl recipe is definitely one to try. Featuring fragrant rice, plenty of veg and, of course, some fiery flavour, you're going to love this Asian-inspired dish.
Allergens
Utensils
Tags
Irish Pork Mince
240 grams
Pak Choi
1 unit(s)
Mushrooms
150 grams
Gochujang Paste
2 sachet(s)
Sesame Seeds
1 sachet(s)
Jasmine Rice
150 grams
Coriander
5 grams
Soy Sauce
1 sachet(s)
Honey
1 sachet(s)
Bell Pepper
1 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the mushrooms. Roughly chop the coriander (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add mushroom and bell pepper. Cook until softened, shifting occasionally, 4-5 mins.
- Add the pork and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle. Use a spoon to break it up as it cooks.
- Add the pak choi, soy sauce, gochujang (use less if you don't like spice) and 50ml water (per 2P).
- Simmer, stirring, 1-2 mins.
- Add a splash of water if required. Season to taste with salt and pepper.
- Remove from the heat and stir in the honey.
- Season the rice with salt and stir in half the coriander and half the sesame seeds, fluffing it up as you go.
- Divide the rice between bowls, then top with the spicy pork stir-fry.
- Garnish with a sprinkling of the remaining sesame seeds and the remaining coriander.
- Finish with a drizzle of sweet chilli sauce.
2764
kJ
Energy (kJ)
661
kcal
Energy (kcal)
20.4
g
Fat
6.2
g
of which saturates
89.4
g
Carbohydrate
20.5
g
of which sugars
5
g
Dietary Fiber
38.8
g
Protein
0
mg
Cholesterol
4.34
g
Salt
