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Pork, ginger and cucumber rice bowl recipe
Pork, ginger and cucumber rice bowl recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up a quick and delicious pork, ginger, and cucumber rice bowl for dinner.
Ingredients:
  • 36.40 gm olive oil
  • 600g pork scotch fillet steaks
  • 82.50 ml teriyaki sauce
  • 44.00 gm sweet chilli sauce
  • 2 tsp finely grated fresh ginger
  • 450g packet 2 1/2 minute microwave jasmine rice
  • 82.50 ml coarsely chopped roasted unsalted peanuts
  • 62.50 ml fried shallots
  • 4.50 gm sesame seeds
  • 2 carrots, julienned
  • 2 Lebanese cucumbers, finely sliced
  • 250.00 ml bean sprouts
Instructions:
  • In a large frying pan, heat half of the oil over high heat. Sear pork, turning occasionally, for 6 to 7 minutes until nearly cooked. Pour in teriyaki sauce and chilli sauce. Continue to cook and turn for 1 to 2 minutes until glazed and sauce thickens slightly. Transfer to a plate and cover to keep warm.
  • In a pan, add the ginger and the rest of the oil. Cook for 30 seconds or until warmed. Remove from heat and stir in any juices left from the pork.
  • Cook rice according to the package instructions. Mix peanuts, shallots, and seeds in a bowl.
  • Slice the succulent pork and beautifully arrange it with the fluffy rice, crisp carrot, fresh cucumber, and delicate sprouts in bowls. Generously drizzle the pork with the flavorful teriyaki mixture and sprinkle with the crunchy peanut topping. Serve and enjoy the explosion of flavors!

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