Roast Pork with Cucumber Salad & Coconut Rice

With Riverview Farms Deli Roast Pork

PrepTime 15 Mins
Serves 4
Cook Time 20 Mins

2 continental cucumbers, sliced diagonally

½ tsp salt

½ cup fresh coriander leaves

1 x Riverview Roast Pork, diced

toasted sesame seeds, to serve


1 clove garlic, finely chopped

1 long red chilli, finely chopped

¼ cup rice wine vinegar

¼ tsp caster sugar

2 tsp sesame oil

Coconut Rice

1 ½ cups jasmine rice, rinsed

2 kaffir lime leaves, bruised & torn

400ml can coconut milk

1 ½ cups water

½ tsp salt

  1. 1

    For the coconut rice, place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to a low simmer, cover and cook gently for 20 minutes. Switch off the heat then leave to stand with the lid on for 10 minutes before fluffing with a fork.

  2. 2

    Meanwhile, place the cucumber in a bowl and sprinkle with salt. Mix to coat and leave to stand at room temperature for 15 minutes. Drain off the water and discard then transfer the cucumber to a bowl. Combine all the ingredients for the dressing and pour over cucumber. Stir to combine.

  3. 3

    To serve, divide coconut rice between 4 bowls. Add cucumber salad and roast pork and top with sesame seeds and coriander.

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