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

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

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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,846kJ/ 680kcals

Fat

33g

Saturated Fat

7.6g

Carbohydrates

50g

Sugars

11g

Fibre

6.2g

Protein

42g

Salt

3.8g

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