Fragrant Teriyaki Pork Rice Bowl
with Sesame Seeds
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.
Ingredients
150 grams
Jasmine Rice
240 grams
British Pork Mince
1 unit(s)
Lime
120 grams
Coleslaw Mix
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Teriyaki Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 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 wedges and open the remaining sachets.
- Add the coleslaw, Indonesian spice and ginger, garlic & lemongrass puree. 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, season with salt and pepper or add 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!
