Double Peppercorn Crumbed Pork & Brown Rice
with Charred Corn & Carrot Salad- Wheat
- Gluten
- Sesame
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Wheat
Let's hear it for brown rice - tonight's grain star, that creates the perfect bed for juicy crumbed pork. we've done things a little differently, by adding some black peppercorns to the pork for some extra kick, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 tin
Sweetcorn
1
Garlic
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Mixed Salad Leaves
560 g
Pork Schnitzel
1 packet
Snacking Tomatoes
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice (see ingredients) and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside in a bowl. • Meanwhile, finely chop garlic. • Drain sweetcorn. • Halve snacking tomatoes. • Crush the black peppercorns with a pestle and mortar or using a rolling pin.
• When the rice has 15 minutes remaining, in a shallow bowl, combine the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and crushed peppercorns. • Separate pork schnitzels to get two per person. • Dip pork into flour mixture, followed by the egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Fry pork schnitzel, in batches, until golden and cooked through, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, in a medium bowl, combine tomatoes, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.
• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Return cooked rice to the saucepan and stir to combine. Remove from heat. • Stir in Japanese-style dressing. Season to taste.
• Slice pork. • Divide charred corn-brown rice and carrot salad between plates. • Top rice with peppercorn crumbed pork to serve. Enjoy!
