Recipe

Hawaiin Glazed Pork Poke Bowl

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Hawaiin Glazed Pork Poke Bowl

Trendy and tasty pineapple soy-glazed pork with zesty spiced red cabbage and edamame slaw served on the softest most fragrant jasmine rice.




Ingredients to serve 2

  • 300g x Pork Neck Goulash
  • 2 tbsp x Corn Flour
  • 80g x Jasmine Rice
  • 100g x Red Cabbage - finely shredded
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • 50g x Edamame - take from freezer
  • 1 stalk x Spring Onion - finely sliced
  • 75ml x Guacamole
  • 5g x Coriander - chopped
  • 100ml x DD Hawaiin Glaze
  • 75ml x DD Chilli Lemon Dressing
  • Salt and Pepper (from your pantry)
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Pork Neck Goulash
  • 4 tbsps x Corn Flour
  • 160g x Jasmine Rice
  • 200g x Red Cabbage - finely shredded
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 100g x Edamame - take from freezer
  • 2 stalks x Spring Onion - finely sliced
  • 150ml x Guacamole
  • 10g x Coriander - chopped
  • 200ml x DD Hawaiin Glaze
  • 150ml x DD Chilli Lemon Dressing
  • Salt and Pepper (from your pantry)
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Season your pork neck cubes with salt and pepper and coat in your cornflour. Reserve for use in Step 3. Bring a medium saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands, red cabbage, carrots, and spring onion well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Poke Bowls can be found in so many variants and the perfect way to enjoy sushi without all the rolling and portioning.

Step 1 - Jasmine Rice

Before cooking, use a colander to rinse your rice until the water runs clear. Place your rice and water in a medium saucepan over medium heat and cover with a lid. Once it comes to the boil, reduce the heat to low and cook until all the water has been absorbed and the rice is soft, about 12-15 minutes. If not done to your liking, add small amounts of water at a time and continue cooking till soft and sticky.

Step 2 - Chilli Lemon Slaw

Once your water comes to the boil, cook your edamame beans for 2-3 minutes, drain through a colander and allow to cool. Mix your shredded red cabbage and julienned red cabbage in a medium mixing bowl. Whisk together your DD Chilli Lemon Dressing along with double the amount of olive oil, season to taste lightly with salt and pepper. Keep in mind that your dressing base is salty. Once your edamame has cooled slightly mix it into your medium mixing bowl. Reserve your components for serving.

Step 3 - Hawaiin Pork

Heat a large frying pan over high heat, add a shallow layer of sunflower oil and once the oil is hot, fry your pork cubes in batches for 2-3 minutes until crisp. Remove with a slotted spoon and drain on a paper towel. Once all your pork has been crisped; decant your oil, reduce your temperature to low and add your DD Hawaiin Glaze to the pan. Cook until slightly sticky and then return your crispy pork to the pan and coat in the sauce.

To serve

Dress your salad with your chili lemon dressing. Divide your jasmine rice amongst your servings, top with your chili lemon slaw, Hawaiian pork and dollops of guacamole and sprinkling of spring onion. Enjoy!