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Sticky Teriyaki Pork Bowl with Ginger Quinoa, Tenderstem Broccoli & Pickled Carrot
Sticky, savoury, sweet. You'll roast juicy free-range British pork steaks with tamari, honey and umami Asian paste. Dish up with zingy pickled carrots and tenderstem broccoli for crunchy veggies. Plus, a ginger-spiced quinoa to soak up all that delicious sauce.
High protein
5 plants
Serving size
Ingredients
- 25g pea shoots
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 25g honey
- 4 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 240g Tenderstem broccoli
- 2 carrot
- 4 free-range pork loins
- 1 tsp sesame seeds (Sesame)
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 617
Protein: 45g
Carbs: 48g
Fat: 27g
Sticky Teriyaki Pork Bowl with Ginger Quinoa, Tenderstem Broccoli & Pickled Carrot
Sticky, savoury, sweet. You'll roast juicy free-range British pork steaks with tamari, honey and umami Asian paste. Dish up with zingy pickled carrots and tenderstem broccoli for crunchy veggies. Plus, a ginger-spiced quinoa to soak up all that delicious sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve, a peeler & a grater
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Time to fry
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork, season with salt and pepper and cook 6 mins per side, until golden brown
Pickle the carrot & get roasting
- Meanwhile, coarsely grate the carrots (peel optional). Trim the broccoli
- Add the carrot to the medium bowl, along with the vinegar and a pinch of salt. Toss to coat, then set aside to pickle
- Add the broccoli to one side of the tray and toss with 1 tsp oil, half the ginger & garlic paste and a pinch of salt and pepper. Roast for 3-4 mins
- Transfer the pork to the other side of the tray and return to the oven for a further 9 mins, until the pork is cooked through and broccoli is tender
- When the pork has 2 mins remaining, coat with the teriyaki sauce, honey and Asian paste
Last bits
- Return the cooked quinoa to the saucepan and stir through the remaining ginger & garlic paste with a pinch of salt
- 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
- Leave the pork to rest
Plate up
- Thinly slice the pork against the grain
- Serve the quinoa into bowls, topped with the teriyaki pork. Serve with the broccoli, pickled carrot and pea shoots alongside
- Drizzle over any remaining teriyaki sauce from the tray. Scatter with the sesame seeds to finish
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