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Korean-glazed BBQ Pork with Jewelled Rice
Free-range British pork steaks, glazed in a sticky barbecue sauce with gochujang and honey. Brown rice, studded with edamame, pepper and spinach for veggies. If you love Korean flavours, you’ll love this dish!
Prep in 10
High protein
7 plants
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 2 pak choi
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 50g honey
- 4 free-range pork loins
- 2 tsp smoked paprika
- 2 x midi cucumber
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 4 tbsp gochujang paste (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
- 80g sugar snap peas
- 2 pepper
Nutritional Information
Calories: 669
Protein: 43g
Carbs: 59g
Fat: 29g
Korean-glazed BBQ Pork with Jewelled Rice
Free-range British pork steaks, glazed in a sticky barbecue sauce with gochujang and honey. Brown rice, studded with edamame, pepper and spinach for veggies. If you love Korean flavours, you’ll love this dish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a mixing bowl, a peeler, a jug, a sieve & 2 large frying pans
Get the rice on & make the glaze
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Mix the honey, gochujang, paprika, tamari, half the vinegar and sesame seeds together in a jug with 100ml water
Get sizzlin'
- Season the pork with salt and pepper
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook for 4 mins per side. Seal the edges, then add the glaze
- Cook for 11 mins, flipping the pork after 6 mins, until the glaze is slightly thickened and the pork is cooked through
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Remove from the heat and leave the pork to rest in the pan
Meanwhile, prep the veg
- Peel the cucumber into ribbons and place in a mixing bowl with the remaining vinegar, half the sesame seeds and a pinch of salt. Mix and leave to pickle
- Dice the peppers into 2cm squares. Trim the pak choi and slice into bite-sized pieces
Soften the veg
- Heat another large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3 mins
- Add the pak choi and sugar snaps, cook for 2 mins, then add the cooked rice
- Cook for 2 mins, tossing to combine
Plate up
- Thinly slice the pork against the grain. Serve with the rice and pickled cucumber
- Drizzle any remaining sauce from the pan over the pork
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