Teriyaki Pork Traybake with Jasmine Rice & Sesame Seeds

Ready in 45 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, December 18, 2022.

Order Now

Try this delicious Japanese-style traybake the whole family will enjoy. This is an easy recipe that has great flavours from sous-vide pork and colourful veggies baked in a delicious sweet and savoury teriyaki sauce.

Ingredients

Sesame Mayo

1/4 cup mayonnaise
1 Tbsp sesame oil

Traybake

2 carrot, cut in half lengthways & thinly sliced
2 broccoli, cut into florets & stalk diced
200g teriyaki sauce
1 Tbsp soy sauce
2 drizzle of oil
1 pack sesame seeds
1000g sous-vide belly cut pork shoulder, sliced 1cm

Rice

3 1/4 cup boiling water
450g jasmine rice

Steps

Preheat oven to 220°C (or 200°C fan bake). Boil a full kettle. Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, drop to lowest heat and cook for 12 mins. Turn off heat and steam, lid on, for for 5 mins.
Remove pork from pack and pat dry. Slice pork 1cm and place on a foil lined oven tray. Toss pork with 1/2 pack sesame seeds and oil. Season with salt and pepper. Place on upper oven rack and bake for 15 mins, until hot through and golden brown. Cut carrot in half lengthways and thinly slice. Cut broccoli into florets and dice stalk. Place veggies on second foil lined oven tray. Toss with remaining pack of sesame seeds and oil. Season with salt and pepper. Place veggies on lower oven rack and bake for 10 mins, until cooked through.
Mix mayo and sesame oil together in a small bowl.
Remove trays from oven and switch oven to high grill. Add teriyaki sauce and soy sauce to trays and toss to combine. Grill for 3-5 mins, until browned. Swap trays halfway through grill time to ensure even grilling.
Plate up rice and stack teriyaki pork traybake on top. Serve sesame mayo on the side!

Nutritional Information

Energy	3227 kj 771 kcal
Protein	40.5g
Carbohydrate	76.9g
Fat	32.3g