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Sesame Korean Pork

Sesame Korean Pork

with Jasmine Rice and Cucumber Salad

20-MIN MEAL
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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!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

600 g

Pulled Pork

¼ cup

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

4 unit

Cucumber

4 unit

Green Onions

1 tbsp

Chili Garlic Sauce

1.5 cup

Jasmine Rice

1 tbsp

Moo Shu Spice Blend

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Brown Sugar

Not included in your delivery

1 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories780 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber3 g
Protein41 g
Cholesterol95 mg
Sodium2080 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

While pork cooks, cut cucumbers into 1/2-inch half-moons. Thinly slice green onions.

4

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.

5

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.