Pork Rump & Kewpie Mayo Dressing

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

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
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 - 480g

  • Bell Peppers - 2

  • Kale - 200g

  • Judy's Pickled Onions - 1

  • Edamame Beans - 200g

  • Pork Neck Steak - 1

  • Kewpie Mayo - 250ml

  • NOMU Oriental Rub - 20ml

  • Avocados - 2

  • Cucumber - 200g

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