Make it Scotch

Teriyaki Specially Selected Pork Crispy Rice Salad

  • Prep 30 mins
  • Cook 20 mins
  • Serves 4 people

Nutrition

  • Energy 563kcal
  • Fat 15g
  • Sat Fat 2.5g
  • Protein 45g
  • Salt 1.6g

Ingredients

Cooking Method

  • 1
    Preheat the oven to 180°C fan/200°C. Spread the rice on a parchment lined baking tray and drizzle over ½ tsp sesame oil and 1 tbsp soy. Mix well, making sure the rice is well coated and in one even layer. Bake for 10-15 minutes until slightly crispy and golden, turning halfway through.
  • 2
    Meanwhile, make the marinade. Add the remaining 1 tsp sesame oil and 2 tbsps soy sauce to a small bowl with the ginger, garlic, lime zest and juice, and honey. Whisk with a fork. Pour half the marinade over the pork, reserving the other half for the salad. Marinade the pork at room temperature for at least fifteen minutes while you prepare the vegetables.
  • 3
    Once the rice is ready, add to a large bowl and pour over the remaining half of the marinade while the rice is still warm, stirring well. Add the radishes, defrosted edamame beans or peas, chopped sugar snap peas, diced cucumber, spring onions and coriander to the bowl, mixing well.
  • 4
    Remove the pork from the marinade, keeping the excess marinade to one side and fry in a wok or non-stick frying pan over a high heat for 3-4 minutes until cooked through and caramelised. During the last 30 seconds of cooking, pour in the excess marinade so it reduces slightly and becomes a syrupy coating on the pork.
  • 5
    Add the pork to the salad bowl and toss everything together. Serve with some toasted sesame seeds and extra lime wedges.
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