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Teriyaki Pork with Bean Sprouts and Carrot Salad

This is tasty low fat dish, but you don’t have to be on a diet to enjoy it!

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

Method

Copy Text

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.

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Method

Copy Text

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.

Teriyaki Pork with Bean Sprouts and Carrot Salad