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.
Free-range Pork Teriyaki Rice Bowl with 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 atop nutty brown rice, leafy pak choi, and a vibrant side of tangy pickled carrots.
High protein
Serving size
Ingredients
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 4 free-range pork loins
- 160g greek style yoghurt (Milk)
- 1 tsp sesame seeds (Sesame)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp rice wine vinegar
- 3 pak choi
- 2 carrot
- 4 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 50g honey
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 662
Protein: 44g
Carbs: 54g
Fat: 29g
Free-range Pork Teriyaki Rice Bowl with 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 atop nutty brown rice, leafy pak choi, and a vibrant side of tangy pickled carrots.
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Cooking Instructions
Before you start
- Pull out a peeler, a grater, a medium bowl, a small bowl, a large frying pan, a medium frying pan & a measuring jug
Make the teriyaki sauce & pickle the carrots
- Peel the carrots into ribbons, place into the medium bowl, then mix with the vinegar and a pinch of salt. Leave to pickle
- Mix the tamari, honey, balsamic vinegar, 100ml water (50ml for 1 person) and half the ginger & garlic paste in the jug
Fry the pork
- Heat the large frying pan with 1 tsp 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
- Add the 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
Meanwhile, cook the pak choi
- Trim the pak choi and cut into bite-sized pieces
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the pak choi and cook for 3-4 mins, until softened
- Mix in the remaining ginger & garlic paste for the final 2 mins of cooking, then remove from the pan
Finish the pork & make the yoghurt dressing
- 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
- Once the pork is cooked, thinly slice then return to the pan and toss in the teriyaki sauce
- Zest and halve the lime. Mix the yoghurt, sesame seeds, lime zest and juice and a pinch salt in the small bowl
Cook the rice & plate up
- Heat the other large 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
- Serve the rice, pickled carrot, pak choi and teriyaki pork into bowls. Drizzle with the yoghurt dressing
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