Slow-cooked miso maple pork with aubergines & chilli mushrooms
Waitrose and Partners

Slow-cooked miso maple pork with aubergines & chilli mushrooms

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

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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  • 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
  • tbsp Lee Kum Kee Chilli Garlic Sauce, to taste
  • 1 tbsp sesame seeds, toasted


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,846kJ/ 680kcals



Saturated Fat












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