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.
Sesame Pork Strips with Seaweed Ketchup
Forget the bottled stuff - we're making our own ketchup. Juicy free-range pork strips tossed in homemade ketchup of sundried tomatoes, smoked paprika, and tamari. Served with nutrient-dense brown rice and ribbons of carrot. Don't forget the extra dollop of ketchup on the side.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 1 tbsp dulse seaweed flakes
- 2 large tomatoes
- 1 tbsp sesame oil (Sesame)
- 300g free-range pork strips
- 10g white sesame seeds (Sesame)
- 3 carrot
- 80g baby spinach
- 80g brown rice (brown rice (100%))
- 1 tsp smoked paprika
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 562
Protein: 42g
Carbs: 52g
Fat: 21g
Sesame Pork Strips with Seaweed Ketchup
Forget the bottled stuff - we're making our own ketchup. Juicy free-range pork strips tossed in homemade ketchup of sundried tomatoes, smoked paprika, and tamari. Served with nutrient-dense brown rice and ribbons of carrot. Don't forget the extra dollop of ketchup on the side.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked. Add the spinach for the final 2 mins, then drain.
- Make the ketchup; roughly chop the tomatoes. Add to a small saucepan with half the sesame oil, tomato paste, tamari, paprika and most of the seaweed. Pour in 50ml water and simmer for 10-15 mins, until thickened to a ketchup consistency. Leave to cool.
- Heat a medium frying pan with the remaining sesame oil on a medium-high heat. Add the pork and cook for 3-4 mins, until golden brown. Add half the sesame seeds, cook for another 1-2 mins, then stir in 1 tbsp ketchup. Cook for 30 seconds, then remove from the heat. Season with sea salt and black pepper.
- Peel the carrots into ribbons. Roughly chop the coriander. Add both to a mixing bowl with half the remaining sesame seeds and 1 tbsp ketchup.
- Stir the remaining sesame seeds into the drained rice. Serve with the carrot salad, sesame pork strips and seaweed ketchup. Garnish with the remaining seaweed flakes.
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