Slow-cooked miso maple pork with aubergines & chilli mushrooms

Name: Slow-cooked miso maple pork with aubergines & chilli mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 400 g pack Slow Cooked Pork Shoulder With Miso Maple Glaze; 1 Essential Aubergine, cut into small chunks; 1 tbsp Vegetable oil; 100 g Essential Basmati Rice; 1 tbsp toasted sesame oil; 3 Essential Salad Onions, trimmed and cut into batons; 200 g pack No.1 Woodland Mushrooms, roughly torn into large pieces; 1½ tbsp Lee Kum Kee Chilli Garlic Sauce, to taste; 1 tbsp sesame seeds, toasted

A clever tray bake that lets the oven do the hard work. Simply cooked rice and spicy mushrooms make it a simple yet special meal

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

400g pack Slow Cooked Pork Shoulder With Miso Maple Glaze
1 Essential Aubergine, cut into small chunks
1 tbsp Vegetable oil
100g Essential Basmati Rice
1 tbsp toasted sesame oil
3 Essential Salad Onions, trimmed and cut into batons
200g pack No.1 Woodland Mushrooms, roughly torn into large pieces
1½ tbsp Lee Kum Kee Chilli Garlic Sauce, to taste
1 tbsp sesame seeds, toasted

Method

Preheat the oven to 200ºC, gas mark 6 and prepare the pork according to pack instructions. Line a large baking tray with foil, add the aubergine on 1 side and drizzle with the oil and season with a pinch of salt. Set the pork tray on the other side and cook for 25 minutes.
Meanwhile, cook the rice according to pack instructions. Heat the sesame oil in a frying pan over a medium heat, then add the salad onions. Fry for 2-3 minutes, then add the mushrooms and chilli garlic sauce and cook for 4-5 minutes more, until cooked through and piping hot.
When the pork and aubergine are cooked, remove from the oven. Slice the pork into 4 thick slices. Add the pork and its juices to the aubergine with the sachet of sauce. Return to the oven for 5-6 minutes, or until the aubergine is cooked through. Serve over rice garnished with the sesame seeds and chilli mushrooms.