Balancing contrasting flavour profiles are a big part of creating memorable meals. With this recipe, our clever UCOOK Chefs have done that brilliantly, starting with savoury rice dotted with silky onion, carrot & plump peas. Served with sriracha-honey covered pork strips spiced with paprika and a creamy kewpie mayo drizzle. Garnished with fresh chives.
Tokyo-style Pork Neck & Aromatic Rice
Tokyo-style Pork Neck & Aromatic Rice
with a sriracha-honey sauce
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Fresh Chives
- Jasmine Rice
- Kewpie Mayo
- Onion
- Onions
- Peas
- Piquanté Peppers
- Pork Neck Steak
- Sesame Seed Mix
- Spiced Flour
- Sriracha Honey
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Oil (cooking, olive or coconut)
- Paper Towel
- Butter
SAVOURY RICE
Place a pot big enough for the rice over medium heat with a drizzle of oil. When hot, fry the onion and Carrot until soft, 4-5 minutes (shifting occasionally). Add the rice and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. In the final 5 minutes, add the peas to warm through. Fluff with a fork and cover.
SESAME SEEDS & MAYO
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the kewpie mayo with water until drizzling consistency.
O-YUM PORK NECK
Return the pan to high heat with a generous drizzle of oil. Pat the pork dry with paper towel and cut into 1cm strips. Coat the pork in the spiced flour and sear until browned and cooked through, 3-4 minutes (shifting occasionally). Reduce the heat and add a generous knob of butter and the sriracha honey. Stir until coated. Season and remove from the heat.
SWEET & SAVOURY
Plate up the loaded rice, topped with the sticky pork strips. Scatter over the sweet piquanté peppers and chives. Drizzle over the kewpie mayo and finish off with the sesame seeds. Dinner is ready to go, Chef!
SAVOURY RICE
Place a pot big enough for the rice over medium heat with a drizzle of oil. When hot, fry the onion and Carrot until soft, 4-5 minutes (shifting occasionally). Add the rice and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. In the final 5 minutes, add the peas to warm through. Fluff with a fork and cover.
SESAME SEEDS & MAYO
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the kewpie mayo with water until drizzling consistency.
O-YUM PORK NECK
Return the pan to high heat with a generous drizzle of oil. Pat the pork dry with paper towel and cut into 1cm strips. Coat the pork in the spiced flour and sear until browned and cooked through, 3-4 minutes (shifting occasionally). Reduce the heat and add a generous knob of butter and the sriracha honey. Stir until coated. Season and remove from the heat.
SWEET & SAVOURY
Plate up the loaded rice, topped with the sticky pork strips. Scatter over the sweet piquanté peppers and chives. Drizzle over the kewpie mayo and finish off with the sesame seeds. Dinner is ready to go, Chef!
SAVOURY RICE
Place a pot big enough for the rice over medium heat with a drizzle of oil. When hot, fry the onion and Carrot until soft, 4-5 minutes (shifting occasionally). Add the rice and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. In the final 5 minutes, add the peas to warm through. Fluff with a fork and cover.
SESAME SEEDS & MAYO
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the kewpie mayo with water until drizzling consistency.
O-YUM PORK NECK
Return the pan to high heat with a generous drizzle of oil. Pat the pork dry with paper towel and cut into 1cm strips. Coat the pork in the spiced flour and sear until browned and cooked through, 5-6 minutes (shifting occasionally). Reduce the heat and add a generous knob of butter and the sriracha honey. Stir until coated. Season and remove from the heat.
SWEET & SAVOURY
Plate up the loaded rice, topped with the sticky pork strips. Scatter over the sweet piquanté peppers and chives. Drizzle over the kewpie mayo and finish off with the sesame seeds. Dinner is ready to go, Chef!
SAVOURY RICE
Place a pot big enough for the rice over medium heat with a drizzle of oil. When hot, fry the onion and Carrot until soft, 4-5 minutes (shifting occasionally). Add the rice and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. In the final 5 minutes, add the peas to warm through. Fluff with a fork and cover.
SESAME SEEDS & MAYO
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the kewpie mayo with water until drizzling consistency.
O-YUM PORK NECK
Return the pan to high heat with a generous drizzle of oil. Pat the pork dry with paper towel and cut into 1cm strips. Coat the pork in the spiced flour and sear until browned and cooked through, 5-6 minutes (shifting occasionally). Reduce the heat and add a generous knob of butter and the sriracha honey. Stir until coated. Season and remove from the heat.
SWEET & SAVOURY
Plate up the loaded rice, topped with the sticky pork strips. Scatter over the sweet piquanté peppers and chives. Drizzle over the kewpie mayo and finish off with the sesame seeds. Dinner is ready to go, Chef!
Frequently Asked Questions
What is the preparation time for Tokyo-style Pork Neck & Aromatic Rice?
The preparation time for Tokyo-style Pork Neck & Aromatic Rice with a sriracha-honey sauce is between 25 and 45 minutes.
What is the total time required to make Tokyo-style Pork Neck & Aromatic Rice with a sriracha-honey sauce?
The total time required to make Tokyo-style Pork Neck & Aromatic Rice with a sriracha-honey sauce is between 35 and 55 minutes.
How many servings does Tokyo-style Pork Neck & Aromatic Rice provide?
4 servings
What are the main ingredients in Tokyo-style Pork Neck & Aromatic Rice?
Carrot, Fresh Chives, Jasmine Rice, Kewpie Mayo, Onion, Onions, Peas, Piquanté Peppers, Pork Neck Steak, Sesame Seed Mix, Spiced Flour, Sriracha Honey
What is the nutritional information of Tokyo-style Pork Neck & Aromatic Rice?
Calories: 1889, Carbs: 142.8 grams, Fat: grams, Protein: 29.8 grams, Sugar: 33.5 grams, Salt: 1216 grams
How do I prepare Tokyo-style Pork Neck & Aromatic Rice?
SWEET & SAVOURY: Plate up the loaded rice, topped with the sticky pork strips. Scatter over the sweet piquanté peppers and chives. Drizzle over the kewpie mayo and finish off with the sesame seeds. Dinner is ready to go, Chef! O-YUM PORK NECK: Return the pan to high heat with a generous drizzle of oil. Pat the pork dry with paper towel and cut into 1cm strips. Coat the pork in the spiced flour and sear until browned and cooked through, 3-4 minutes (shifting occasionally). Reduce the heat and add a generous knob of butter and the sriracha honey. Stir until coated. Season and remove from the heat. SESAME SEEDS & MAYO: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the kewpie mayo with water until drizzling consistency. SAVOURY RICE: Place a pot big enough for the rice over medium heat with a drizzle of oil. When hot, fry the onion and carrot until soft, 4-5 minutes (shifting occasionally). Add the rice and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. In the final 5 minutes, add the peas to warm through. Fluff with a fork and cover.
What should be prepared from my kitchen to make Tokyo-style Pork Neck & Aromatic Rice?
Carrot, Fresh Chives, Jasmine Rice, Kewpie Mayo, Onion, Onions, Peas, Piquanté Peppers, Pork Neck Steak, Sesame Seed Mix, Spiced Flour, Sriracha Honey
How many calories does Tokyo-style Pork Neck & Aromatic Rice have?
1889 calories
How much fat content does Tokyo-style Pork Neck & Aromatic Rice have?
grams
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