IllustrationYakitori Pork Medallion
From$27.49
The Dublin Butcher · thedublinbutcher.com.au
Pork recipe
Yakitori Pork Medallion Rice Bowls
Yakitori pork medallions pan-fried until caramelised, sliced over rice with quick-pickled cucumber and carrot.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
IllustrationIngredients
Tick items off as you gather them.
Method
Cooking the Rice & Quick Pickle
- Rinse the rice until the water runs clear, then cook it following the packet and keep it covered
- Toss the cucumber and carrot with the rice vinegar, sugar and a pinch of salt
- Set aside for at least 10 minutes
Cooking the Pork
- Heat the oil in a frying pan or on a BBQ hotplate over medium heat (the yakitori glaze has sugar in it and burns over high heat)
- Cook the medallions for 3 to 4 minutes per side until caramelised and cooked through
- Rest for 2 minutes, then slice
Building the Bowls
- Divide the rice between 4 bowls
- Top with the sliced pork and the pickled cucumber and carrot
- Finish with spring onion and sesame seeds, plus pickled ginger and mayonnaise if you like
Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.
Buy the ingredients
Order the meat for this recipe online and collect it in store at Forestville.
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