Southeast Asian Pork & Sesame Dressing
with Basmati Rice & Pickled Cucumber
- Sesame
- Soy
- May contain traces of allergens
- Sesame
- Fish
- Eggs
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 sachet
Vegetable Stock Powder
1 packet
Crushed Peanuts
300 g
Pork Loin Steaks
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
1
Asian Greens
1 sachet
Southeast Asian Spice Blend
1 packet
Basmati Rice
1
Carrot
Fresh Chilli
Nutrition Values
Cooking Steps
In a medium saucepan, bring the water and the vegetable stock powder to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber. In a small bowl, add the rice wine vinegar (for the pickle) and a generous pinch of salt and sugar. Add the cucumber to the pickling liquid with just enough water to cover the cucumber. Stir to coat. Set aside until serving.
While the cucumber is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and allow to cool slightly. Add the mayonnaise, soy sauce, sugar and rice wine vinegar (for the sauce) to the toasted sesame seeds. Mix well to combine. Set aside.
Thinly slice the pork loin steaks into strips. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the pork strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork, in batches, tossing, until golden, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3-4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste.
Thinly slice the long red chilli (if using). Drain the pickled cucumber. Divide the basmati rice between bowls and top with the Southeast Asian pork and sautéed veggies. Spoon over the sesame dressing. Garnish with the pickled cucumber, chilli and crushed peanuts. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Southeast Asian spice blend and sesame dressing were standout favourites, with many praising the overall taste.
- Ease of prep: Customers found this recipe quick, simple, and easy to follow, with clear step-by-step instructions.
- Suggestions: Consider adding more sauce to the pork; some found boosting the rice's flavour improved the dish.
- Portions: Some noted the rice and meat portions were generous, potentially serving three instead of two.
