Recipe

Sweet Pork with Green Rice

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Sweet Pork with Green Rice

Teriyaki pork on a whole new taste level with our glazed crispy pork neck with broccoli, green bean and edamame, and herb rice.




Ingredients to serve 2

  • 300g x Pork Neck Goulash - each cube cut in half
  • 2 tbsps x Corn Flour
  • 105ml x DD Teriyaki Base
  • 80g x Basmati Rice
  • 1 tsp x Turmeric
  • 100g x Green Beans - stem end trimmed and chopped
  • 50g x Edamame - take from freezer
  • 1 stalk x Spring Onion - finely sliced
  • 100g x Broccoli - grated
  • 5g x Italian Flat Leaf Parsley - chopped
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sunflower Oil (from your pantry)
  • Kettle Boiled Water (from your pantry)

Ingredients to serve 4

  • 600g x Pork Neck Goulash - each cube cut in half
  • 4 tbsps x Corn Flour
  • 210ml x DD Teriyaki Base
  • 160g x Basmati Rice
  • 2 tsp x Turmeric
  • 200g x Green Beans - stem end trimmed and chopped
  • 100g x Edamame - take from freezer
  • 2 stalks x Spring Onion - finely sliced
  • 200g x Broccoli - grated
  • 10g x Italian Flat Leaf Parsley - chopped
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sunflower Oil (from your pantry)
  • Kettle Boiled Water (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".

Washing Instruction

Wash your hands, green beans, spring onion, and broccoli well Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

I find the best way to get through a recipe is by reading it first, you will get a better grasp of what to do, each process and the steps and how they lead into one another.

Step 1 - Basmati Rice

Bring a medium saucepan of kettle boiled water back to the boil and add your basmati rice. As soon as the water boils again, give your rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Once done, drain through a colander and set aside.

Step 2 - Green Rice

Heat a large casserole pan over med-high heat, add a glug of olive oil and fry your edamame, sliced spring onions, chopped green beans, and grated broccoli. Cook for a further 4-5 minutes then add your turmeric. If your vegetables are browning too much add a dash of water. Once your basmati rice has cooked add it while stirring gently and steadily until warmed through. Taste and season your rice with salt and pepper and finish with your chopped Italian flat-leaf parsley.

Step 3 - Glazed Pork

Bring a Place your pork neck goulash in a medium mixing bowl, season lightly with salt and pepper and coat with cornflour. Clean your frying pan and place it back over high heat. Add a shallow layer of sunflower oil and proceed to crisp your pork neck goulash until well-browned, 3-4 minutes. Remove with a slotted spoon and drain on paper towel. You might have to do them in two batches so that you don't overcrowd your pan. In this way, you assure crisping as well. Decant your oil from your frying pan and add your DD Teriyaki Base, cook until slightly sticky then toss your crispy pork back into the pan to coat in your sauce.

To serve

Divide your green rice amongst your servings and top with your glazed pork. Enjoy!