Double Sticky Teriyaki Pork & Pea Pod Slaw
with Rapid Rice
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Centre yourself and relax with a bowl of teriyaki-laced pork loin steaks. The fluffy rice works a treat as the base of the dish, allowing you to sit back and enjoy this easy-to-make dinner with no fuss and major flavour.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Pea Pods
600 g
Pork Loin Steak
1 packet
Shredded Cabbage Mix
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1
Carrot
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs)
1 tsp
brown sugar
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.
• While rice is cooking, trim and thinly slice pea pods lengthways. • Grate carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Season to taste with salt and pepper.
• While pork is cooking, in a large bowl, combine shredded cabbage mix, mayonnaise, carrot and pea pods. Season to taste.
• Remove pork from heat and add teriyaki sauce (see ingredients), the soy sauce and brown sugar. Turn pork to coat. • Transfer pork to a plate to rest for 5 minutes. Slice pork (if desired). • Divide rapid rice between bowls and top with sticky teriyaki pork. Serve with pea pod slaw. Enjoy!
