Premium Teriyaki Pork Fillet & Peanut Rice
with Ponzu Glazed Peas & Baby Broccoli
- Celery
- Peanuts
- Soy
- Sulphites
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Eggs
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
390 g
Premium Pork Fillet
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1
Garlic
1
Long Chilli
1 sachet
Crispy Shallots
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Pea Pods
1
Baby Broccoli
1 packet
Ponzu
(Contains: Soy, Sulphites; May be present: Almond, Cashew, Macadamia, Milk, Walnut, Eggs.)
1
Cucumber
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium saucepan, add the water and bring to the boil. • Add jasmine rice and chicken-style stock powder. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. • Stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice cucumberinto rounds. • Thinly slice long chilli (if using). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber and chilli (if using). Add just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper. • When oil is hot, sear pork until browned, 1 minute each side. • Transfer seared pork to a lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest. • While the pork is roasting, return frying pan to medium heat. Add teriyaki sauce and cook until bubbling, 30 seconds. Transfer to a small bowl.
TIP: Pork can be served slightly blushing pink in the centre.
• Trim baby broccoli and cut into thirds. Trim pea pods. Finely chop garlic. • In a small bowl, added oyster sauce and the brown sugar, stir to combine.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • Add pea pods and cook, tossing, until bright green and just tender, 1-2 minutes. • Add garlic and ponzu sauce. Cook until fragrant, 30 seconds. Season to taste. Remove from heat.
• Drain pickled cucumber. • Slice premium pork fillet, then spoon over sauce. • Sprinkle crispy shallots over the ponzu glazed peas and baby broccoli. • Bring everything to the table to serve. Enjoy!
