Easy Teriyaki Pork Rice Bowl
with Wasabi Mayo Slaw & Peanuts- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Get ready for an Asian-inspired meal that comes together in a flash. If you’re a lover of sweet, zesty and umami, then you’re going to love this teriyaki pork rice bowl bursting with colour and flavour. Bonus: the peanuts on top add that crunch factor!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
pork mince
1 tub
Ginger Lemongrass Paste
1 packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1
cucumber
1 tub
Wasabi Mayonnaise
(Contains: Soy, Eggs;)
1 bag
slaw mix
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
Boil a kettle of water. Half-fill a medium saucepan with the water and return to the boil. Add the basmati rice and a pinch of salt and cook until tender, 12 minutes. Drain and return to the saucepan.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Reduce the heat to medium, and add the gingerlemongrass paste and cook until fragrant, 1 minute. Add the teriyaki sauce and honey and cook until thickened slightly, 1-2 minutes.
While the pork is cooking, slice the cucumber into rounds. In a medium bowl, combine the wasabi mayo and slaw mix. Season to taste.
Divide the rice between bowls. Top with the teriyaki pork, wasabi mayo slaw and cucumber. Sprinkle with the crushed peanuts.
