HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Pork Schnitzel & Ginger Coconut Sauce
Asian Pork Schnitzel & Ginger-Coconut Sauce

Asian Pork Schnitzel & Ginger-Coconut Sauce

with Jasmine Rice & Rainbow Slaw

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Steamed rice provides the perfect base for panko-crumbed pork and a rainbow pear slaw that'll have you experiencing a magical fusion feast with ease. For the big finish, pull the rabbit out of the hat by topping your pork with a creamy ginger-infused coconut sauce. Tada!

Tags:Kid Friendly

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob






1 bag

shredded cabbage mix

1 tbs

pork schnitzels

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 tin

coconut milk

1 packet

crushed peanuts


2 clove


1 sachet

Southeast Asian spice blend

Not included in your delivery

olive oil

1.25 cup


1 tbs

plain flour


¼ tsp





½ tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

rice wine vinegar (for the dressing)

½ tsp

rice wine vinegar (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4241 kJ
Fat36 g
of which saturates19.9 g
Carbohydrate110.4 g
of which sugars17.2 g
Protein57.3 g
Sodium1056 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely grate the ginger and garlic. Grate the carrot. Thinly slice the pear. In a medium bowl, combine the rice wine vinegar (for the dressing) and a drizzle of olive oil. Season with salt and pepper. Add the shredded cabbage mix, carrot and pear to the bowl and set aside.


Pull apart the pork schnitzels (they may be stuck together). In a shallow bowl, combine the plain flour, Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs. Dip the pork schnitzels into the flour mixture, followed by the egg and finally into the panko mixture. Transfer to a plate.


Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork in batches until golden and cooked through, 2-3 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.


Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the ginger and garlic, stirring, until fragrant, 1-2 minutes. Add the coconut milk, soy sauce and rice wine vinegar(for the sauce). Stir to combine and simmer until slightly thickened, 1-2 minutes. Remove from the heat.


Slice the pork. Toss the slaw. Divide the jasmine rice and rainbow slaw between bowls. Top with the crumbed pork schnitzels. Spoon over the gingercoconut sauce. Sprinkle with the crushed peanuts.