Premium Teriyaki Pork Fillet & Peanut Rice
with Ponzu Green Beans & Baby Broccoli
Want to whip up a Japanese-inspired feast without spending all day toiling away in the kitchen? You’re in luck! The main event is a tender pork fillet that’s finished with a ready-to-go teriyaki sauce. On the side, there’s peanut-laced rice, citrusy ponzu greens, plus quick pickled cucumber for crunch and tang. And you’re about to prep all of that in under 40 minutes!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
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.)
1
cucumber
1 packet
Premium Pork Fillet
1 packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 bunch
baby broccoli
1 bag
green beans
1 clove
garlic
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
1 packet
crispy shallots
½
Long Chilli
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
rice wine vinegar
Utensils
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!
• Thinly slice cucumber into rounds. • Thinly slice long chilli (if using). • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber and chilli. Add just enough water to cover cucumber, then set aside until serving.
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 until serving. • 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.
• Trim baby broccoli and cut into thirds. • Trim green beans. • Finely chop garlic.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until tender, 5-6 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 teriyaki sauce. • Sprinkle crispy shallots over the ponzu green beans and baby broccoli. • Bring everything to the table to serve. Enjoy!
