Sweet Bbq Kebabs
Sweet BBQ Pork Kebabs on Japanese Rice
Ingredients
1 packet Heartland NZ sweet BBQ pork kebabs
- 2 bunches bok choy
- 200g green beans
- 1 cup daikon radish, finely sliced
- 1 tbsp ginger, minced
- 1 garlic clove, minced
- 3 tbsp teriyaki sauce
- 1 tbsp Japanese soy sauce
- Salt and pepper to taste
- Japanese Rice
- 1½ cups sushi rice
- 3 cups water
- 2 tbsp sugar
- 6 tbsp rice wine vinegar
- Pinch of salt
Method
- To prepare the Japanese rice, place sushi rice and water in a large pot. Bring to the boil, then cover and simmer on low for 15 minutes. Cook until light and fluffy.
- Place sugar, salt and rice wine vinegar in a microwave safe cup and heat through until sugar and salt is dissolved. Pour over cooked rice and stir to combine. Set rice aside.
- In a hot pan, fry the BBQ pork kebabs for about 6 minutes, or until cooked. Set aside to rest.
- Heat a little oil in a wok or large pan, and fry garlic and ginger before adding vegetables. Cook until soft. Add soy sauce and teriyaki sauce.
- Serve kebabs with rice and vegetables. Pour any remaining sauce from the vegetable mixture over the pork.