If you’re in a pickle with what to make for dinner, this recipe will come to the rescue, Chef! A lightly pickled medley of edamame beans & cucumber is served with aromatic jasmine rice, NOMU Oriental Rub-infused pork strips coated in a special Asian UCOOK sauce, and garnished with sesame seeds.
Sticky Pork Rice Bowl
Sticky Pork Rice Bowl
with cucumber & edamame beans
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cucumber
- Edamame Beans
- Jasmine Rice
- NOMU Oriental Rub
- Pork Neck Steak
- Rice Wine Vinegar
- UCOOK Asian Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the vinegar with 5ml of sweetener, and 1 tbsp of water. Add the cucumber pieces, the edamame beans, seasoning, and toss to combine.
PORK
Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 1-2 minutes. Mix in the Asian sauce and 20ml of water. Simmer until warmed through and silky, 1-2 minutes. Remove from heat.
DINNER IS READY
Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!
Jasmine Rice - 100ml
Rice Wine Vinegar - 30ml
Cucumber - 100g
Edamame Beans - 40g
Pork Neck Steak - 160g
NOMU Oriental Rub - 5ml
Bell Pepper - 1
UCOOK Asian Sauce - 1 unit
White Sesame Seeds - 5ml
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the vinegar with 10ml of sweetener, and 2 tbsp of water. Add the cucumber pieces, the edamame beans, seasoning, and toss to combine.
PORK
Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 1-2 minutes. Mix in the Asian sauce and 40ml of water. Simmer until warmed through and silky, 1-2 minutes. Remove from heat.
DINNER IS READY
Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!
Jasmine Rice - 200ml
Rice Wine Vinegar - 60ml
Cucumber - 200g
Edamame Beans - 80g
Pork Neck Steak - 320g
NOMU Oriental Rub - 10ml
Bell Pepper - 1
UCOOK Asian Sauce - 2 units
White Sesame Seeds - 10ml
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the vinegar with 15ml of sweetener, and 3 tbsp of water. Add the cucumber pieces, the edamame beans, seasoning, and toss to combine.
PORK
Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 2-3 minutes. Mix in the Asian sauce and 60ml of water. Simmer until warmed through and silky, 2-3 minutes. Remove from heat.
DINNER IS READY
Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!
Jasmine Rice - 300ml
Rice Wine Vinegar - 90ml
Cucumber - 300g
Edamame Beans - 120g
Pork Neck Steak - 480g
NOMU Oriental Rub - 15ml
Bell Peppers - 2
UCOOK Asian Sauce - 3 units
White Sesame Seeds - 15ml
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the vinegar with 20ml of sweetener, and 4 tbsp of water. Add the cucumber pieces, the edamame beans, seasoning, and toss to combine.
PORK
Pat the pork dry with paper towel, cut into 1cm strips, and coat in the NOMU rub. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the strips until browned, 1-2 minutes per side. Add the sliced pepper and fry until lightly charred, 2-3 minutes. Mix in the Asian sauce and 80ml of water. Simmer until warmed through and silky, 2-3 minutes. Remove from heat.
DINNER IS READY
Make a bed of the rice, top with the saucy pork strips, and side with the pickled greens. Sprinkle over the sesame seeds. Dig in, Chef!
Jasmine Rice - 400ml
Rice Wine Vinegar - 125ml
Cucumber - 400g
Edamame Beans - 160g
Pork Neck Steak - 640g
NOMU Oriental Rub - 20ml
Bell Peppers - 2
UCOOK Asian Sauce - 4 units
White Sesame Seeds - 20ml
Woolies Products in this dish
