Teriyaki Pork Bowl & Peanut Rice
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Teriyaki Pork Bowl & Peanut Rice

Teriyaki Pork Bowl & Peanut Rice

with Coconut Sweet Chilli Sauce & Pickled Cucumber

Get ready for an Asian-inspired meal that comes together in a flash. If you’re a lover of sweet, zesty and umami, then you’re going to love this teriyaki pork and veggie bowl bursting with colour and flavour. Bonus: the peanut rice adds loads of texture so that every bite has that crunch factor!

Allergens:
Gluten
Sesame
Soy
Peanut
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

cucumber

2 clove

garlic

1

carrot

1

capsicum

1 sachet

teriyaki sauce

(Contains Gluten, Sesame, Soy; )

1 packet

pork mince

1 packet

roasted peanuts

(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

rice wine vinegar

1 tsp

soy sauce

(Contains Gluten, Soy; )

1 tsp

brown sugar

2 tbs

water (for the sauce)

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Nutrition Values

/ per serving
Energy (kJ)3454 kJ
Fat34.7 g
of which saturates7.7 g
Carbohydrate88 g
of which sugars19.1 g
Protein38.4 g
Sodium944 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2
2

While the rice is cooking, thinly slice the cucumber into half-moons. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber with just enough water to cover the cucumber and stir to coat. Set aside until serving.

3
3

Finely chop the garlic. Thinly slice the carrot into half-moons. Thinly slice the capsicum into thin strips. In a small bowl, combine the teriyaki sauce, soy sauce, brown sugar and water (for the sauce). Set aside.

4
4

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and capsicum until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl.

5
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the teriyaki glaze mixture and stir to combine. Cook until slightly reduced, 1-2 minutes. Return the veggies to the pan and stir until heated through, 1 minute.

6
6

Drain the pickled cucumber. Stir the roasted peanuts through the rice. Divide the peanut rice between bowls and top with the teriyaki pork and veggies. Serve with the coconut sweet chilli mayonnaise and pickled cucumber.