Dinner is one less thing you have to worry about today, Chef! Tasty pork slices share a plate with a medley of oven-roasted and fresh veggies, including beetroot, edamame beans, cucumber rounds & piquanté peppers. Add an optional boiled egg, drizzle everything with Kewpie mayo, add the guac, and tick dinner off your ‘to-do’ list.
Pork Neck & Kewpie Mayo Dressing
Pork Neck & Kewpie Mayo Dressing
with roasted beetroot & piquanté peppers
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Beetroot
- Cucumber
- Edamame Beans
- Kewpie Mayo
- NOMU Oriental Rub
- Piquanté Peppers
- Pork Neck Steak
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Egg/s (optional)
- Seasoning (salt & pepper)
GOLDEN BEET
Boil the kettle and preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency.
FROM AVO TO GUAC
Add the Avocado to a bowl with some seasoning. Mash with a fork until a nice, smooth guacamole forms. Set aside.
ORIENTAL-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
OPTIONAL EGG
Bring a pot of water to the boil for 1 [2]|#7DA0D7 egg/s (optional). When the water is boiling, cook the egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
BRING IT ALL TOGETHER
Make a bed of the salad leaves. Top with the Cucumber, the roasted Beetroot, the edamame beans, the egg (optional), and the pork slices, poke bowl-style. Garnish with the piquanté peppers. Dollop over the guacamole and drizzle over the Kewpie mayo. Enjoy!
GOLDEN BEET
Boil the kettle and preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency.
FROM AVO TO GUAC
Add the Avocado to a bowl with some seasoning. Mash with a fork until a nice, smooth guacamole forms. Set aside.
ORIENTAL-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
OPTIONAL EGG
Bring a pot of water to the boil for 1 [2]|#7DA0D7 egg/s (optional). When the water is boiling, cook the egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
BRING IT ALL TOGETHER
Make a bed of the salad leaves. Top with the Cucumber, the roasted Beetroot, the edamame beans, the egg (optional), and the pork slices, poke bowl-style. Garnish with the piquanté peppers. Dollop over the guacamole and drizzle over the Kewpie mayo. Enjoy!
GOLDEN BEET
Boil the kettle and preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency.
FROM AVO TO GUAC
Add the Avocado to a bowl with some seasoning. Mash with a fork until a nice, smooth guacamole forms. Set aside.
ORIENTAL-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
OPTIONAL EGG
Bring a pot of water to the boil for 3 [4]|#7DA0D7 eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
BRING IT ALL TOGETHER
Make a bed of the salad leaves. Top with the Cucumber, the roasted Beetroot, the edamame beans, the egg (optional), and the pork slices, poke bowl-style. Garnish with the piquanté peppers. Dollop over the guacamole and drizzle over the Kewpie mayo. Enjoy!
GOLDEN BEET
Boil the kettle and preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency.
FROM AVO TO GUAC
Add the Avocado to a bowl with some seasoning. Mash with a fork until a nice, smooth guacamole forms. Set aside.
ORIENTAL-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
OPTIONAL EGG
Bring a pot of water to the boil for 3 [4]|#7DA0D7 eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
BRING IT ALL TOGETHER
Make a bed of the salad leaves. Top with the Cucumber, the roasted Beetroot, the edamame beans, the egg (optional), and the pork slices, poke bowl-style. Garnish with the piquanté peppers. Dollop over the guacamole and drizzle over the Kewpie mayo. Enjoy!
Frequently Asked Questions
What is the preparation time for Pork Neck & Kewpie Mayo Dressing?
The preparation time for Pork Neck & Kewpie Mayo Dressing with roasted beetroot & piquanté peppers is between 20 and 35 minutes.
What is the total time required to make Pork Neck & Kewpie Mayo Dressing with roasted beetroot & piquanté peppers?
The total time required to make Pork Neck & Kewpie Mayo Dressing with roasted beetroot & piquanté peppers is between 35 and 50 minutes.
How many servings does Pork Neck & Kewpie Mayo Dressing provide?
4 servings
What are the main ingredients in Pork Neck & Kewpie Mayo Dressing?
Avocado, Avocados, Beetroot, Cucumber, Edamame Beans, Kewpie Mayo, NOMU Oriental Rub, Piquanté Peppers, Pork Neck Steak, Salad Leaves
What is the nutritional information of Pork Neck & Kewpie Mayo Dressing?
Calories: 1572, Carbs: 43 grams, Fat: grams, Protein: 27.5 grams, Sugar: 10 grams, Salt: 523 grams
How do I prepare Pork Neck & Kewpie Mayo Dressing?
BRING IT ALL TOGETHER: Make a bed of the salad leaves. Top with the cucumber, the roasted beetroot, the edamame beans, the egg (optional), and the pork slices, poke bowl-style. Garnish with the piquanté peppers. Dollop over the guacamole and drizzle over the Kewpie mayo. Enjoy! FROM AVO TO GUAC: Add the avocado to a bowl with some seasoning. Mash with a fork until a nice, smooth guacamole forms. Set aside. GOLDEN BEET: Boil the kettle and preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). ORIENTAL-SPICED PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. PLUMP BEANS: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency. OPTIONAL EGG: Bring a pot of water to the boil for 1 [2]|#7DA0D7 egg/s (optional). When the water is boiling, cook the egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
What should be prepared from my kitchen to make Pork Neck & Kewpie Mayo Dressing?
Avocado, Avocados, Beetroot, Cucumber, Edamame Beans, Kewpie Mayo, NOMU Oriental Rub, Piquanté Peppers, Pork Neck Steak, Salad Leaves
How many calories does Pork Neck & Kewpie Mayo Dressing have?
1572 calories
How much fat content does Pork Neck & Kewpie Mayo Dressing have?
grams
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