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.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 160g mangetout
- 1 tsp black sesame seeds (Sesame)
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 50g honey
- 2 carrot
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 160g greek style yoghurt (Milk)
- 4 free-range pork loins
- 1 unwaxed lime
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
4 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
-
2 tbsp rice vinegar(Rice Vinegar, Salt)
Allergens
Contains:
Sesame, Soya, Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 128Kcal | 657Kcal |
| 536kJ | 2749kJ | |
| Fat | 5.7g | 29g |
| of which saturates | 2.1g | 11g |
| Carbohydrates | 10g | 53g |
| of which sugars | 4.3g | 22g |
| Protein | 8.4g | 43g |
| Salt | 0.43g | 2.2g |
| Fibre | 1.3g | 6.9g |
High protein
Pork Teriyaki Bowl with Brown Rice & Pickled Carrot
Succulent free-range pork steaks are sizzled in a sweet and savoury teriyaki sauce, creating perfectly tender meat and a sticky, caramelised topping. Serve on top of nutty brown rice, mangetout and a vibrant side of tangy pickled carrots.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl, a measuring jug, a grater & a peeler
Pickle the carrot & make the teriyaki sauce
- Peel the carrots into ribbons, place into the medium bowl, then mix with the rice vinegar and a pinch of salt. Leave to pickle
- In the jug, combine the tamari, honey, balsamic vinegar, half the ginger & garlic paste and 150ml water
Fry the pork
- Heat the large frying pan with 1 tsp olive oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 4 mins per side, until golden brown. If the pan is crowded, cook in batches
- Add the teriyaki sauce and continue to cook for 11 mins, until the pork is cooked through and the sauce has thickened slightly. Add a splash of water if it gets too thick
Cook the pak choi
- Meanwhile, trim the pak choi and cut into bite-sized pieces
- Heat the medium frying pan with 1 tsp olive oil on high heat. Once hot, add the mangetout and cook for 3-4 mins, until softened
- In the final min, add the remaining ginger & garlic paste. Remove the mangetout from the pan, set aside and cover to keep warm
Make the yoghurt dressing & heat the rice
- Zest and halve the lime. Mix the yoghurt, sesame seeds, lime zest and juice and a pinch of salt in the small bowl
- Reheat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Finish & plate up
- 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
- Thinly slice the pork, then return to the pan and toss in the sauce
- Serve teriyaki pork into bowls, with the rice, pickled carrot and mangetout alongside. Drizzle with the yoghurt dressing
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