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
Put all the ingredients into a bowl or glass jar with a lid and shake to combine. Set aside.
Cook your rice and have it ready to go. Use microwavable rice for a super quick dinner.
Slice the pork crackle away from the pork and slice pork into 3cm chunks. Roughly chop the pork crackle and set aside.
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.
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.
Spoon pork mixture on top of a bed of rice. Add your crushed wasabi peas. Serve with kewpie mayonnaise, shallots and pickled ginger.