Pork Steak in Teriyaki Sauce
with Apple Sesame Slaw and Jasmine Rice
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, it's used as a sauce for seared pork steaks, which are then served up with fluffy rice and slaw.
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
2 unit(s)
Spring Onion
1 bunch(es)
Coriander
1 unit(s)
Apple
120 grams
Coleslaw Mix
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
15 milliliter(s)
Rice Vinegar
2 unit(s)
British Pork Loin Steaks
100 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim and thinly slice the spring onion.
Roughly chop the coriander (stalks and all).
Quarter, core and thinly slice the apple (no need to peel).
In a medium bowl, add the coleslaw mix, apple, coriander, sesame seeds, rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then toss to combine. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side.
Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.
Once the pork is cooked, add the teriyaki sauce to the pan and turn to coat the steaks, 1-2 mins.
Transfer to a plate, cover with another plate or foil and allow to rest.
Once rested, slice the pork widthways into 1cm thick slices.
Fluff up the rice with a fork and share between your bowls, then top with the teriyaki pork and apple sesame slaw.
Spoon over any remaining glaze from the pan and scatter with the spring onion to finish.
Enjoy!
