1 x Riverview Farms Pork Roast
125g x green beans - top and tailed
1 x bunch of shallots white section and light green section only cut into lengths of 6cm. Approx 16 pieces
150g x fried tofu puffs - Asian grocer
2 x tablespoons of wasabi peas crushed up
12 x mint leaves
400g x rice - cooked. Use microwavable packets for an even quicker midweek dinner
1 x tablespoon of organic white miso paste 4 tablespoons of light soy sauce
4 x tablespoons of mirin
4 x tablespoons oyster sauce
3cm x piece of ginger - finely grated
4 x cups hot water
Kewpie Mayonnaise
Pickled Ginger
Shallots
- 1
Put all the ingredients into a bowl or glass jar with a lid and shake to combine. Set aside.
- 2
Cook your rice and have it ready to go. Use microwavable rice for a super quick dinner.
- 3
Slice the pork crackle away from the pork and slice pork into 3cm chunks. Roughly chop the pork crackle and set aside.
- 4
In a deep fry pan on high heat add some peanut oil. Add the green beans and shallots for 1 minute and then the tofu puffs. Add chopped up pork for another minute.
- 5
Add the dressing into the fry pan, combine and coat all the vegetables and pork with the dressing. Take off the heat and add the mint leaves.
- 6
Spoon pork mixture on top of a bed of rice. Add your crushed wasabi peas. Serve with kewpie mayonnaise, shallots and pickled ginger.
