Sesame Korean Pork
with Jasmine Rice and Cucumber Salad
An umami-packed sauce of soy, sesame and chili sauce livens up this pork dinner. You won't believe how fast this dinner comes together!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
600 g
Pulled Pork
¼ cup
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Rice Vinegar
(Contains: Sulphites)
4 unit
Cucumber
4 unit
Green Onion
1 tbsp
Chili-Garlic Sauce
1.5 cup
Jasmine Rice
1 tbsp
Moo Shu Spice Blend
(Contains: Soy, Wheat)
1 tbsp
Sesame Seeds
(Contains: Sesame)
2 tbsp
Brown Sugar
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then rice and half the Moo Shu Spice blend. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water. Cover and bring to a boil over high heat. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, whisk together soy sauce, remaining Moo Shu Spice Blend, half the sesame oil and 1 1/2 tbsp brown sugar in a small bowl. Place the pulled pork in an 8x8-inch baking dish, then pour over the sauce from the small bowl. Cook in middle of oven, until warmed through, 10-12 min.**
While pork cooks, cut cucumbers into 1/2-inch half-moons. Thinly slice green onions.
Whisk together vinegar, remaining sesame oil and remaining brown sugar in a medium bowl. Add cucumbers and toss to combine. Season with salt and pepper.
Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between plates and top with pork. Drizzle over any liquid remaining from the baking dish. Sprinkle over sesame seeds and remaining green onions. Dollop over the chili garlic sauce, if desired. Serve cucumber salad alongside.
