HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Glazed Pork Rissoles
Teriyaki-Glazed Pork Rissoles

Teriyaki-Glazed Pork Rissoles

with Garlic Rice & Asian Slaw

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The humble rissole gets a whole new look and taste with this easy Asian-inspired version, using umami-rich teriyaki sauce. Garlicky rice and a crisp and colourful slaw are the perfect sidekicks!

Tags:Kid Friendly

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

2 clove


1 packet

basmati rice



2 bunch

spring onions



1 knob


½ tub

Japanese dressing

(ContainsSesame, Soy)

½ packet



1 packet

pork mince

1 packet

fine breadcrumbs


½ sachet

teriyaki sauce

(ContainsSesame, Soy, Gluten)

1 bag

slaw mix

½ sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

Not included in your delivery

Olive Oil

20 g



1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)




¼ tsp

salt (for the pork)

1.5 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3795 kJ
Fat40.9 g
of which saturates13 g
Carbohydrate90.9 g
of which sugars19.9 g
Protein38.2 g
Sodium1464 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the pear into matchsticks. Thinly slice the spring onion. Cut the lime into wedges. Finely grate the ginger. In a large bowl, combine the Japanese dressing (see ingredients), mayonnaise (see ingredients) and a generous squeeze of lime juice.


In a medium bowl, combine the egg, pork mince, spring onion, ginger, fine breadcrumbs, and the salt (for the pork). Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate.


Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pork rissoles, turning occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). Add the teriyaki sauce (see ingredients) and the water (for the sauce) to the pan, then remove from the heat. Turn the patties to coat in the glaze.


Add the slaw mix, pear and a sprinkle of the black sesame seeds to the dressing and toss to coat. Season to taste.


Divide the garlic rice, pork rissoles and Asian slaw between plates. Sprinkle with a little of the black sesame seeds. Serve with any remaining lime wedges.