Orange Sesame Pork & Ginger Veggies with Brown Rice & Pickled Cucumber

Orange Sesame Pork & Ginger Veggies with Brown Rice & Pickled Cucumber

Lean Protein | Healthier Carbs | Packed with Veggies

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Dish up this delightful combo of citrus, sesame and honey to coat succulent pork loin steaks. We've added lots of bright veggies in the mix for a satisfying crunch with each flavourful bite!

Tags:Calorie Smart

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

brown rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 bunch

spring onions

1 unit


1 unit


1 unit


1 bunch

Asian greens

1 knob


2 clove


1 unit


1 packet

pork loin steaks

1 sachet

sesame seeds


Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

rice wine vinegar

2 tbs


2.5 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2717 kJ
Fat12.8 g
of which saturates2.2 g
Carbohydrate78.9 g
of which sugars31.9 g
Protein46.3 g
Sodium1074 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan. Cover and set aside.


While the rice is cooking, thinly slice the spring onion and capsicum. Thinly slice the cucumber into rounds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Finely grate the ginger (unpeeled) and garlic (or use a garlic press). Juice the orange. In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Stir to dissolve then add the cucumber and enough water to cover. Toss to coat, then set aside.


In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the capsicum and carrot and cook, tossing, until just tender, 5-6 minutes. Add the Asian greens, ginger and garlic and cook until tender and fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.


While the pork is cooking, combine the orange juice, honey, soy sauce and water (for the sauce). Return the frying pan to a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 2-3 minutes. Add the orange sauce and simmer until slightly thickened, 4-6 minutes. Stir in any pork resting juices.


Drain the pickled cucumber. Thickly slice the pork. Stir the spring onion through the brown rice then divide between bowls. Top with the ginger veggies, pork and pickled cucumber. Spoon the orange sesame sauce over the pork.