Teriyaki Butadon-Style Pork

Nutrition per serve

Ingredients

• 1clove garlic
• 200g cabbage
• 1pcs carrot
• 1pcs zucchini
• 1pcs spring onion
• 150g Japanese rice
• 2pcs pork loin steaks
• 50ml teriyaki sauce
• 10g cornflour
• 5g roasted seaweed
• 10g toasted sesame seeds
• 2g chilli flakes
• 15ml white vinegar
• 8ml sugar
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot and zucchini using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion.
2. Step 2 — Pickle slaw
   Combine 1 tbs white vinegar and 1½ tsp sugar in a large bowl. Add the cabbage, carrot and zucchini, season with salt and pepper and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Cook pork
   Meanwhile, heat 2 tsp oil in a medium frypan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through. (The pork steaks will be cooked to blush pink, which is desired to ensure the meat is tender and juicy.) Remove from the pan, reserving the pan. Rest the pork for 4 mins.
5. Step 5 — Make sauce
   While the pork is resting, combine the garlic, teriyaki sauce, 1 tsp cornflour* and 1 tbs water in a bowl and season with pepper. Add the sauce to the reserved pan and cook, stirring, over medium-high heat for 30 secs-1 min until slightly thickened.
6. Step 6 — Flavour rice and serve
   Crumble the seaweed over the rice. Add the sesame seeds and a pinch of chilli flakes* (you can omit the chilli if preferred), then fluff the rice with a fork to combine. Slice the pork. Divide the rice, pork and slaw among bowls. Drizzle over the sauce and scatter with the spring onion to serve.

Allergens

Gluten, Soy, Sulphites, Wheat, Sesame