Teriyaki Pork with Bean Sprouts and Carrot Salad

Name: Teriyaki Pork with Bean Sprouts and Carrot Salad
Yield: 6
Ingredients: 3 tablesp. Teriyaki marinade; Juice of a lemon

Elevate your dinner with Teriyaki Pork served alongside a refreshing bean sprout and carrot salad—an irresistible blend of savoury and crunch!

6 people

Nutrition per serving

kcal

334kcal
protein

53g
iron

2.3mg
carbs

8g

Ingredients

1 kg. lean, leg of pork roasting joint – if the joint is tied, remove the twine and lay the meat out flat

Marinade

3 tablesp. Teriyaki marinade
Juice of a lemon

Salad

4 carrots, grated
1 pack bean sprouts, washed
100g mange-tout, thinly sliced

Dressing

1 tablesp teriyaki marinade
1 tablesp. rice vinegar
2 tablesp. oil
1 tablesp. soy sauce
1 chilli, chopped
2-3 scallions, chopped
½ teasp. sugar
1 tablesp. coriander chopped

Main

1 kg. lean, leg of pork roasting joint – if the joint is tied, remove the twine and lay the meat out flat

Marinade

3 tablesp. Teriyaki marinade
Juice of a lemon

Side

Salad

4 carrots, grated
1 pack bean sprouts, washed
100g mange-tout, thinly sliced

Dressing

1 tablesp teriyaki marinade
1 tablesp. rice vinegar
2 tablesp. oil
1 tablesp. soy sauce
1 chilli, chopped
2-3 scallions, chopped
½ teasp. sugar
1 tablesp. coriander chopped

A day ahead if possible mix the teriyaki marinade with the lemon juice. Coat the meat in the mixture and leave in the fridge overnight.

To cook, set the oven 180ºC (350ºF) Gas Mark 4.

Roast the meat for 50-60 minutes. It could also be finished for last 10-15 mins on the barbecue.

Mix the salad ingredients together in a large bowl. Combine the dressing ingredients in the food processor, check the seasoning.

Mix half the dressing through the salad, set aside. Slice the pork very thinly and serve with the salad, remaining dressing and rice or potatoes.

Any leftovers make a great sandwich filling in good bread.