Sticky pork Kassler in an Asian BBQ glaze, laid on a bed of sushi rice with a flavour-packed smashed cucumber salad. Finished off with pickled ginger, sesame seeds, coriander and lime juice.
Fusion BBQ Pork Kassler
Fusion BBQ Pork Kassler
with sushi rice, fresh coriander & a smashed cucumber salad
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian BBQ Sauce
- Cucumber
- Dressing
- Fresh Coriander
- Lime
- Limes
- Pickled Ginger
- Pork Kassler
- Sushi Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
STUNNING SUSHI RICE
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
SMASHED CUCUMBERS
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and lightly salt. In a bowl, combine the dressing with 1 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate.
TOASTY SESAME SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
COOK THE KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. Drain the excess oil and add the BBQ Sauce to the pan. Toss the kassler in the sauce until heated through and sticky, about 1-2 minutes. Remove the kassler from the pan. Add the juice of 1 lime wedge to the sauce in the pan and mix until fully combined.
PLATE THE PORK
Plate up a heaping helping of the sushi rice and top with the sticky kassler. Pour over the limey BBQ sauce. Side with the smashed cucumber salad. Sprinkle over the toasted sesame, pickled ginger, fresh coriander and side with the remaining lime wedge. Nice work, Chef!
Sushi Rice - 100ml
Cucumber - 50g
Dressing - 37,5ml
White Sesame Seeds - 5ml
Pork Kassler - 180g
Asian BBQ Sauce - 65ml
Lime - 1
Pickled Ginger - 15g
Fresh Coriander - 4g
STUNNING SUSHI RICE
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
SMASHED CUCUMBERS
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and lightly salt. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate.
TOASTY SESAME SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
COOK THE KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. Drain the excess oil and add the BBQ Sauce to the pan. Toss the kassler in the sauce until heated through and sticky, about 1-2 minutes. Remove the kassler from the pan. Add the juice of 2 lime wedges to the sauce in the pan and mix until fully combined.
PLATE THE PORK
Plate up a heaping helping of the sushi rice and top with the sticky kassler. Pour over the limey BBQ sauce. Side with the smashed cucumber salad. Sprinkle over the toasted sesame, pickled ginger, fresh coriander and side with the remaining lime wedges. Nice work, Chef!
Sushi Rice - 200ml
Cucumber - 100g
Dressing - 75ml
White Sesame Seeds - 10ml
Pork Kassler - 360g
Asian BBQ Sauce - 125ml
Lime - 1
Pickled Ginger - 30g
Fresh Coriander - 8g
STUNNING SUSHI RICE
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
SMASHED CUCUMBERS
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and lightly salt. In a bowl, combine the dressing with 3 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate.
TOASTY SESAME SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
COOK THE KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. Drain the excess oil and add the BBQ Sauce to the pan. Toss the kassler in the sauce until heated through and sticky, about 1-2 minutes. Remove the kassler from the pan. Add the juice of 3 lime wedges to the sauce in the pan and mix until fully combined.
PLATE THE PORK
Plate up a heaping helping of the sushi rice and top with the sticky kassler. Pour over the limey BBQ sauce. Side with the smashed cucumber salad. Sprinkle over the toasted sesame, pickled ginger, fresh coriander and side with the remaining lime wedges. Nice work, Chef!
Sushi Rice - 300g
Cucumber - 150g
Dressing - 112,5ml
White Sesame Seeds - 15ml
Pork Kassler - 540g
Asian BBQ Sauce - 175ml
Limes - 2
Pickled Ginger - 45g
Fresh Coriander - 12g
STUNNING SUSHI RICE
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
SMASHED CUCUMBERS
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and lightly salt. In a bowl, combine the dressing with 4 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate.
TOASTY SESAME SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
COOK THE KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. Drain the excess oil and add the BBQ Sauce to the pan. Toss the kassler in the sauce until heated through and sticky, about 1-2 minutes. Remove the kassler from the pan. Add the juice of 4 lime wedges to the sauce in the pan and mix until fully combined.
PLATE THE PORK
Plate up a heaping helping of the sushi rice and top with the sticky kassler. Pour over the limey BBQ sauce. Side with the smashed cucumber salad. Sprinkle over the toasted sesame, pickled ginger, fresh coriander and side with the remaining lime wedges. Nice work, Chef!
Sushi Rice - 400ml
Cucumber - 200g
Dressing - 150ml
White Sesame Seeds - 20ml
Pork Kassler - 720g
Asian BBQ Sauce - 250ml
Limes - 2
Pickled Ginger - 60g
Fresh Coriander - 15g
Woolies Products in this dish
