What are the main ingredients in Pork Rump & Kewpie Mayo Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Pork Rump & Kewpie Mayo Dressing?

Calories: 1087, Carbs: 55 grams, Fat: grams, Protein: 47.1 grams, Sugar: 18.7 grams, Salt: 369 grams

How do I prepare Pork Rump & Kewpie Mayo Dressing?

CREAMY X2: While the pork is frying, loosen the kewpie mayo with water in 5ml increments until drizzling consistency. Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. 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, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 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. PICKLED ONION & PLUMP BEANS: In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain before serving. In a separate bowl, submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. OPTIONAL EGGS: Bring a pot of water to the boil for 2 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. HAIL TO THE KALE: Boil the kettle. On a separate roasting tray, spread the pepper strips and the shredded kale. Coat in oil and season. When the carrots have reached their halfway mark, add the tray of dressed kale & pepper to the oven and roast for the remaining time. GOLDEN CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BRING IT ALL TOGETHER: Plate up the roasted carrots. Side with the beans, the pickled onions, the cucumber rounds, the avo slices, the boiled egg (optional), the crispy kale and pepper strips, and the sliced pork. Drizzle over the kewpie mayo, and enjoy!

What should be prepared from my kitchen to make Pork Rump & Kewpie Mayo Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Pork Rump & Kewpie Mayo Dressing

Name: Pork Rump & Kewpie Mayo Dressing
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey

Dinner is one less thing you have to worry about today, Chef! NOMU Oriental Rub-spiced pork slices share a plate with a medley of oven roasted and fresh veggies, including carrots, edamame beans, cucumber rounds, kale & bell peppers. Add an optional boiled egg, drizzle everything with kewpie mayo, add the avo, and tick dinner off your ‘to do’ list.

Pork Rump & Kewpie Mayo Dressing

with roasted carrot, bell pepper & crispy kale

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Bell Pepper
Bell Peppers
Carrot
Cucumber
Edamame Beans
Judy's Pickled Onions
Kale
Kewpie Mayo
NOMU Oriental Rub
Pork Neck Steak

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Photo of Pork Rump & Kewpie Mayo Dressing

Serves 1

GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
HAIL TO THE KALE
Boil the kettle. On a separate roasting tray, spread the pepper strips and the shredded kale. Coat in oil and season. When the carrots have reached their halfway mark, add the tray of dressed kale & pepper to the oven and roast for the remaining time.
PICKLED ONION & PLUMP BEANS
In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain before serving. In a separate bowl, submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and 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, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 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.
CREAMY X2
While the pork is frying, loosen the kewpie mayo with water in 5ml increments until drizzling consistency. Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
OPTIONAL EGG
Bring a pot of water to the boil for an egg (optional). When the water is boiling, cook the egg 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
Plate up the roasted carrots. Side with the beans, the pickled onions, the cucumber rounds, the avo slices, the boiled egg (optional), the crispy kale and pepper strips, and the sliced pork. Drizzle over the kewpie mayo, and enjoy!

Carrot - 120g
Bell Pepper - 1
Kale - 50g
Judy's Pickled Onions - 1
Edamame Beans - 50g
Pork Neck Steak - 1
NOMU Oriental Rub - 5ml
Kewpie Mayo - 60ml
Avocado - 1
Cucumber - 50g

Download the Recipe

Serves 2

GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
HAIL TO THE KALE
Boil the kettle. On a separate roasting tray, spread the pepper strips and the shredded kale. Coat in oil and season. When the carrots have reached their halfway mark, add the tray of dressed kale & pepper to the oven and roast for the remaining time.
PICKLED ONION & PLUMP BEANS
In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain before serving. In a separate bowl, submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and 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, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 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.
CREAMY X2
While the pork is frying, loosen the kewpie mayo with water in 5ml increments until drizzling consistency. Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
OPTIONAL EGGS
Bring a pot of water to the boil for 2 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
Plate up the roasted carrots. Side with the beans, the pickled onions, the cucumber rounds, the avo slices, the boiled egg (optional), the crispy kale and pepper strips, and the sliced pork. Drizzle over the kewpie mayo, and enjoy!

Carrot - 240g
Bell Pepper - 1
Kale - 100g
Judy's Pickled Onions - 1
Edamame Beans - 100g
Pork Neck Steak - 1
NOMU Oriental Rub - 10ml
Kewpie Mayo - 125ml
Avocado - 1
Cucumber - 100g

Download the Recipe

Serves 3

GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
HAIL TO THE KALE
Boil the kettle. On a separate roasting tray, spread the pepper strips and the shredded kale. Coat in oil and season. When the carrots have reached their halfway mark, add the tray of dressed kale & pepper to the oven and roast for the remaining time.
PICKLED ONION & PLUMP BEANS
In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain before serving. In a separate bowl, submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and 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, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 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.
CREAMY X2
While the pork is frying, loosen the kewpie mayo with water in 5ml increments until drizzling consistency. Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
OPTIONAL EGGS
Bring a pot of water to the boil for 3 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
Plate up the roasted carrots. Side with the beans, the pickled onions, the cucumber rounds, the avo slices, the boiled egg (optional), the crispy kale and pepper strips, and the sliced pork. Drizzle over the kewpie mayo, and enjoy!

Carrot - 360g
Bell Peppers - 2
Kale - 150g
Judy's Pickled Onions - 1
Edamame Beans - 150g
Pork Neck Steak - 1
NOMU Oriental Rub - 15ml
Kewpie Mayo - 180ml
Avocados - 2
Cucumber - 150g

Download the Recipe

Serves 4

GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
HAIL TO THE KALE
Boil the kettle. On a separate roasting tray, spread the pepper strips and the shredded kale. Coat in oil and season. When the carrots have reached their halfway mark, add the tray of dressed kale & pepper to the oven and roast for the remaining time.
PICKLED ONION & PLUMP BEANS
In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain before serving. In a separate bowl, submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and 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, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 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.
CREAMY X2
While the pork is frying, loosen the kewpie mayo with water in 5ml increments until drizzling consistency. Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
OPTIONAL EGGS
Bring a pot of water to the boil for 4 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
Plate up the roasted carrots. Side with the beans, the pickled onions, the cucumber rounds, the avo slices, the boiled egg (optional), the crispy kale and pepper strips, and the sliced pork. Drizzle over the kewpie mayo, and enjoy!