Southeast Asian Pork Rice Bowl
with Sesame Dressing & Pickled Onion
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Traces of Tree Nuts
- Sesame
Whip up a tasty bowl of Asian-spiced pork strips tossed with colourful veggies and an easy sesame sauce packed with umami flavours. With added crunch from the pickled onion and crushed peanuts, what's not to love?
Ingredients
1 cube
vegetable stock
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
½
red onion
1 bag
green beans
1 bunch
Asian greens
½
long red chilli (optional)
1 packet
pork strips
1 sachet
Southeast Asian Spice Blend
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
roasted peanuts
(Contains: Peanuts May be present: Tree Nuts, Milk, Sesame, Soy)
Not included in your delivery
olive oil
1.5 cup
water
3.5 tbs
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, 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 red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.
While the onion is pickling, trim and halve the green beans. Roughly chop the Asian greens.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. In a medium bowl, combine the pork strips and Southeast Asian spice blend. Toss to coat. Cook the pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 4-5 minutes. Add the Asian greens until wilted, 1-2 minutes. Season with salt and pepper.
Thinly slice the long red chilli (if using). Drain the pickled onion. Divide the rice between bowls and top with the Southeast Asian pork and cooked veggies. Drizzle over the sesame dressing and garnish with the pickled onion, chilli and roasted peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious blend of flavours, with the pickled onion adding a tasty crunch. Some found it mild; consider adding extra spices or sauce to taste.
- Ease of prep: Quick and easy to prepare, with some suggesting prepping veggies beforehand for an even faster cook.
- Suggestions: Try stir-frying ginger and garlic before adding vegetables. Some preferred using less of the spice mix or swapping to rice noodles.
- Leftovers: Makes for a great next-day lunch, with vibrant colours and flavours that hold up well.
