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, peas & piquanté peppers. Add an optional boiled egg, drizzle everything with Kewpie mayo, add the guac, and tick dinner off your ‘to-do’ list.
Pork Rump & Kewpie Mayo Dressing
Pork Rump & Kewpie Mayo Dressing
with roasted beetroot & piquanté peppers
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Egg/s (optional)
- Paper Towel
- Butter
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).
KEWPIE DRESSING
In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency. In a separate bowl, submerge the Peas in boiling water until plump, 2-3 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, 3-4 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 roasted Beetroot, the peas, the egg (optional), and the pork slices. 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).
KEWPIE DRESSING
In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency. In a separate bowl, submerge the Peas in boiling water until plump, 2-3 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, 3-4 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 roasted Beetroot, the peas, the egg (optional), and the pork slices. 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).
KEWPIE DRESSING
In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency. In a separate bowl, submerge the Peas in boiling water until plump, 2-3 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, 3-4 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 roasted Beetroot, the peas, the egg (optional), and the pork slices. 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).
KEWPIE DRESSING
In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency. In a separate bowl, submerge the Peas in boiling water until plump, 2-3 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, 3-4 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 roasted Beetroot, the peas, the egg (optional), and the pork slices. 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 Rump & Kewpie Mayo Dressing?
The preparation time for Pork Rump & Kewpie Mayo Dressing with roasted beetroot & piquanté peppers is between 20 and 35 minutes.
What is the total time required to make Pork Rump & Kewpie Mayo Dressing with roasted beetroot & piquanté peppers?
The total time required to make Pork Rump & Kewpie Mayo Dressing with roasted beetroot & piquanté peppers is between 35 and 50 minutes.
How many servings does Pork Rump & Kewpie Mayo Dressing provide?
4 servings
What are the main ingredients in Pork Rump & Kewpie Mayo Dressing?
Beetroot, Guacamole, Kewpie Mayo, NOMU One For All Rub, Peas, Piquanté Peppers, Pork Rump, Salad Leaves
What is the nutritional information of Pork Rump & Kewpie Mayo Dressing?
Calories: 778, Carbs: 36 grams, Fat: grams, Protein: 41.9 grams, Sugar: 10 grams, Salt: 1222 grams
How do I prepare Pork Rump & Kewpie Mayo Dressing?
BRING IT ALL TOGETHER: Make a bed of the salad leaves. Top with the roasted beetroot, the peas, the egg (optional), and the pork slices. Garnish with the piquanté peppers. Dollop over the guacamole and drizzle over the Kewpie mayo. Enjoy! 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. 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, 3-4 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. KEWPIE DRESSING: In a bowl, add the Kewpie mayo and water in 5ml increments until a drizzling consistency. In a separate bowl, submerge the peas in boiling water until plump, 2-3 minutes. Drain and 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).
What should be prepared from my kitchen to make Pork Rump & Kewpie Mayo Dressing?
Beetroot, Guacamole, Kewpie Mayo, NOMU One For All Rub, Peas, Piquanté Peppers, Pork Rump, Salad Leaves
How many calories does Pork Rump & Kewpie Mayo Dressing have?
778 calories
How much fat content does Pork Rump & Kewpie Mayo Dressing have?
grams
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