The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Korean-glazed BBQ Pork Steak with Jewelled Rice
Free-range British pork steaks, glazed in a sticky barbecue sauce with spicy gochujang and honey. Brown rice studded with pak choi and red pepper for veggies. If you love Korean flavours, you’ll want to dig into this.
High protein
7 plants
Serving size
Ingredients
- 1 tsp smoked paprika (use half)
- 4 tbsp gochujang paste (use a quarter) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 80g brown rice (use half) (brown rice (100%))
- 1 free-range pork loin
- 1 cucumber (use a quarter)
- 2 tbsp rice wine vinegar (use half)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 25g hot honey (use half) (Honey, Chili Extract)
- 1 pepper (use half)
- 1 pak choi (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g mangetout (use half)
Nutritional Information
Calories: 651
Protein: 40g
Carbs: 54g
Fat: 30g
Ingredients
- 1 tsp smoked paprika
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 80g mangetout
- 2 free-range pork loins
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 cucumber (use half)
- 1 pak choi
- 80g brown rice (brown rice (100%))
- 25g hot honey (Honey, Chili Extract)
- 4 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 tbsp rice wine vinegar
Nutritional Information
Calories: 667
Protein: 40g
Carbs: 54g
Fat: 32g
Korean-glazed BBQ Pork Steak with Jewelled Rice
Free-range British pork steaks, glazed in a sticky barbecue sauce with spicy gochujang and honey. Brown rice studded with pak choi and red pepper for veggies. If you love Korean flavours, you’ll want to dig into this.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Dice the pepper into 2cm squares. Trim the pak choi and slice into bite-sized pieces. Make the pickled cucumber; peel the half cucumber into ribbons and place in a small bowl with half the vinegar, half the sesame seeds and a pinch of sea salt. Mix and leave to pickle.
- Make the BBQ sauce; put the half pack of gochujang in a small bowl and mix in the honey, paprika, tamari, the remaining vinegar and sesame seeds.
- Season the pork with sea salt and black pepper. Heat a medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden. Quickly seal the edges of the pork, then add three-quarters of the BBQ sauce. Toss to coat then transfer to a lined baking tray. Cook in the oven for a further 7 mins, until cooked through. Check your meat is cooked through; it should be golden brown, steaming hot, juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary.
- Meanwhile, rinse and reheat the now-empty frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and mange tout and cook for 3 mins. Add the pak choi, cook for 2 mins, then add the cooked rice. Cook for 2 mins, tossing to combine.
- Thinly slice the pork against the grain, then serve on plates with the rice and pickled cucumber. Drizzle the remaining sauce over the pork.
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