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Roast Pork Buddha Bowl
Roast Pork Buddha Bowl

The Buddha Bowl that beats the best of the rest! You’ve heard all about them - but now it’s time to tuck in! So try this #JustDelicious Buddha Bowl and see what the fuss is about!

Prep Time: 10 min
Cook Time: 50 min
Serves: 4



500 g

Eskort Pork Loin Roast

80 ml

tomato sauce

30 ml

Sriracha sauce

1 can

pineapple rings

30 ml


15 ml

hoisin sauce

10 ml

fish sauce

5 ml

apple cider vinegar




ground black pepper

10 ml

crushed garlic

5 ml

ginger powder

500 g

quinoa & brown rice mixed


cucumber, shaved


carrots, peeled and cut into sticks



small handful

fresh coriander, roughly chopped


jalapeño pepper, sliced


  • Preheat oven 180°C.

  • In a small bowl, whisk together the tomato sauce, Sriracha sauce, 45ml of pineapple juice from the tinned pineapples, honey, hoisin sauce, fish sauce, vinegar, salt, pepper, garlic and ginger to make a basting sauce.

  • Place pork loin in a casserole dish and pour over the basting sauce, making sure the entire loin is well coated.

  • Place pork in oven and cook for 45 - 50 minutes, basting and turning occasionally.

  • Remove from oven when done, cover with foil and allow to rest.

  • Cook quinoa according to package instructions, once done, remove from heat and set aside.

  • Thinly slice pork loin, or cut into cubes).

  • Divide quinoa into bowls and layer with pork, carrot sticks, cucumber slices, coriander and top with sliced jalapenos and a drizzle of Sriracha, if desired. Serve warm.

Recipe Meal Types: - Roasts - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Available at Eskort Butcheries

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