Wasabi Yoghurt, Crushed Edamame & Pickled Ginger

With Riverview Farms Pork Roast

PrepTime 10 Mins
Cook Time 10 Mins

1 x Riverview Farm Pork Roast

150g Plain yoghurt

10g Wasabi paste

1 tsp Lime juice


400g Edamame

5 Mint leaves - chopped

Pickled Ginger

1 knob of Butter

Essential Tools


Chef knives

Chopping board

Potato masher

Measuring utensils

Mixing bowl


To "refresh" means run under cold water. When a recipe calls for this you typically place them in ice cold water. Here it is enough to run them under cold water until cool enough to handle and remove beans from pods.

Best to add 5g of wasabi to the yoghurt first, taste it and see if you wanna go spicier.

Wasabi yoghurt can be made in advance - best to label it though as you probably don't want to mix it with your granola!!

If you can't get edamame, then you can substitute peas instead

  1. 1

    For Edamame, boil edamame in salted water for 5 mins, refresh and remove beans from pod.

    Add butter and a couple tbsp of water to saucepan with beans and cook for a further 2-3 minutes, crush with either a fork or potato masher and stir in mint.

  2. 2

    For the Yoghurt, mix yoghurt, wasabi, lime juice & pinch of salt together. Stir until combined and set aside.

  3. 3

    To serve, place wasabi yoghurt on base of plate and top with a slice of delicious crispy skin Riverview Farms Pork Roast, place a spoon of crushed edamame on top and a few pieces of pickled ginger

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