eCook Meal
Fusion BBQ Pork Kassler
with sushi rice, fresh coriander & a smashed cucumber salad
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R192.08
for 4 servings · R48.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Dressing needs 150 mlBalsamic Vinaigrette Dressing 300 ml 300 ml at R62.99 · 50% of packR31.50
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Sushi Rice needs 400 mlAsian Sushi Rice 1 kg R69.99 · whole pack (size can't be divided)R69.99
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Pork Kassler
- Pickled Ginger
- Asian BBQ Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fusion BBQ Pork Kassler?
The preparation time for Fusion BBQ Pork Kassler with sushi rice, fresh coriander & a smashed cucumber salad is between 10 and 25 minutes.
What is the total time required to make Fusion BBQ Pork Kassler with sushi rice, fresh coriander & a smashed cucumber salad?
The total time required to make Fusion BBQ Pork Kassler with sushi rice, fresh coriander & a smashed cucumber salad is between 35 and 50 minutes.
How many servings does Fusion BBQ Pork Kassler provide?
4 servings
What are the main ingredients in Fusion BBQ Pork Kassler?
Asian BBQ Sauce, Cucumber, Dressing, Fresh Coriander, Lime, Pickled Ginger, Pork Kassler, Sushi Rice, White Sesame Seeds
What is the nutritional information of Fusion BBQ Pork Kassler?
Calories: 871, Carbs: 111 grams, Fat: grams, Protein: 38.5 grams, Sugar: 41.3 grams, Salt: 2663 grams
How do I prepare Fusion BBQ Pork Kassler?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Fusion BBQ Pork Kassler?
Asian BBQ Sauce, Cucumber, Dressing, Fresh Coriander, Lime, Pickled Ginger, Pork Kassler, Sushi Rice, White Sesame Seeds
How many calories does Fusion BBQ Pork Kassler have?
871 calories
How much fat content does Fusion BBQ Pork Kassler have?
grams