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
ā¢ Half-fill a medium saucepan with water. Add brown rice (see ingredients) and a generous pinch of salt. ā¢ Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside in a bowl. ā¢ Meanwhile, finely chop garlic. ā¢ Drain sweetcorn. ā¢ Halve snacking tomatoes. ā¢ Crush the black peppercorns with a pestle and mortar or using a rolling pin.
ā¢ When the rice has 15 minutes remaining, in a shallow bowl, combine the plain flour and a pinch of salt. ā¢ In a second shallow bowl, whisk the egg. ā¢ In a third shallow bowl, place panko breadcrumbs and crushed peppercorns. ā¢ Separate pork schnitzels to get two per person. ā¢ Dip pork into flour mixture, followed by the egg, and finally in panko breadcrumbs. Set aside on a plate.
ā¢ In a large frying pan, heat enough olive oil to coat the base over high heat. ā¢ Fry pork schnitzel, in batches, until golden and cooked through, 1-2 minutes each side (cook in batches if your pan is getting crowded). ā¢ Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
ā¢ Meanwhile, in a medium bowl, combine tomatoes, mixed salad leaves, a drizzle of the vinegar and olive oil. ā¢ Toss to combine and season to taste.
ā¢ Return saucepan to medium heat with a drizzle of olive oil. ā¢ Cook corn, until softened, 4-5 minutes. ā¢ Add garlic and cook until fragrant, 1 minute. ā¢ Return cooked rice to the saucepan and stir to combine. Remove from heat. ā¢ Stir in Japanese-style dressing. Season to taste.
ā¢ Slice pork. ā¢ Divide charred corn-brown rice and carrot salad between plates. ā¢ Top rice with peppercorn crumbed pork to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the peppercorn-crumbed pork, though some found the dish a bit bland overall and suggested adding extra seasoning.
- Ease of prep:Ā Crumbing the pork was fiddly for some, but others found the recipe simple to follow.
- Suggestions:Ā Several recommended adding a sauce or gravy to combat dryness, and using the Japanese dressing on the salad instead of the rice.
- Leftovers:Ā Some enjoyed leftovers for lunch the next day, finding the flavours held up well.
- Portions:Ā A few mentioned the portion sizes were generous, with some finding them too large.
