Teriyaki Pork Bowl

1. 1 Pork tenderloinpack 500 g ≈ $5.00 180 g
2. 2 Basmati ricepack 500 g ≈ $3.50 70 g
3. 3 Teriyaki sauce 35 ml
4. 4 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
5. 5 Bell peppers≈ $6.00 per kg 100 g
6. 6 Sesame seeds 6 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, add 1 g salt, and cook for 12–15 minutes until tender, then leave covered for 5 minutes.

2. Slice the pork¹ thinly, mix with the teriyaki sauce and pepper, and leave for 10 minutes.

3. Drop the broccoli⁴ into boiling water for 3–4 minutes until bright and tender with a slight crunch.

4. Cut the bell⁵ pepper into strips and sauté in half the oil for 3–4 minutes until lightly browned.

5. Heat the remaining oil and fry the pork¹ for 5–6 minutes, until the slices are cooked through and the sauce has thickened.

6. Spoon the rice into a bowl as the base, then arrange the pork¹, broccoli⁴, and bell⁵ pepper in sections.

7. Drizzle with the pan sauce from the meat and sprinkle with sesame seeds.