Teriyaki pork with beansprouts and carrot salad

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

Serves six.


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


3 tablesp teriyaki sauce

Juice of a lemon


4 carrots, grated

1 pack bean sprouts, washed

100g mange-tout, thinly sliced


1 tablesp teriyaki sauce

2 tablesp rice vinegar

2 tablesp oil

1 tablesp soy sauce

1 chilli, chopped

2-3 scallions, chopped

1/2 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 minutes 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.

For more pork recipes see www.bordbia.ie



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