Teriyaki-Glazed Pork & Sesame Fries
with Cucumber & Apple Salad
When teriyaki sauce and a hot pan collide, you get these deliciously caramelised pork loin steaks. Serve them with a refreshing cucumber and apple salad, plus an addition of sesame fries, perfect for soaking up any extra sauce!
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Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
cucumber
1
apple
1 sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
salad leaves
1 packet
pork loin steaks
1 bunch
coriander
1 pinch
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tsp
soy sauce
(Contains Gluten, Soy; )
3 tbs
water
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt, drizzle with olive oil and sprinkle with the mixed sesame seeds. Toss to coat and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!
While the fries are baking, thinly slice the cucumber into half-moons. Thinly slice the apple (unpeeled) into batons.
In a small bowl, combine the teriyaki sauce, brown sugar, soy sauce and water. Set aside.
In a medium bowl, combine a generous drizzle of olive oil and the rice wine vinegar, then season with salt and pepper. Add the mixed salad leaves, cucumber and apple. Set aside.
Season the pork loin steaks with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside. Return the pan to a medium-high heat. Cook the teriyaki glaze until reduced slightly, 2-3 minutes. Remove from the heat, then return the pork to the pan and toss to coat in the glaze.
Roughly chop the coriander. Toss the salad. Slice the pork. Divide the sesame fries, cucumber and apple salad and teriyaki-glazed pork between plates. Spoon over any excess glaze and garnish with the coriander. Serve with the garlic aioli.