HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Pork & Coconut Rice
Caramelised Pork & Coconut Rice

Caramelised Pork & Coconut Rice

with Tomato-Cucumber Salsa & Crispy Shallots

Family Friendly
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Coat tender chunks of pork in a sweet and savoury sauce with a dash of zingy ginger to liven the whole thing up. With moreish coconut rice and a refreshing salsa, this meal has a burst of flavour in every bite!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

coconut milk

1 packet

basmati rice

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

1 knob


1 packet

pork loin steaks

1 bunch


1 unit


1 unit


1 bag

baby spinach leaves

1 bunch

spring onion

1 packet

crispy shallots

Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp


1.5 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tbs


1 tbs

water (for the sauce)

½ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat20.8 g
of which saturates12.6 g
Carbohydrate81.5 g
of which sugars18 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium1050 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely grate the ginger. Cut the pork loin steaks into 2cm chunks. In a medium bowl, combine the ginger, pork loin and 1/2 the soy sauce with a drizzle of olive oil. Toss to coat and set aside.


Roughly chop the coriander. Cut the tomato and cucumber into 1cm chunks. Roughly chop the baby spinach leaves. Thinly slice the spring onion.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork and cook, tossing, until almost cooked through, 2-3 minutes. Reduce the heat to medium, then add the honey, water (for the sauce) and the remaining soy sauce. Cook, stirring, until slightly reduced, 2-3 minutes. Remove the pan from the heat, then stir through 1/2 the coriander.


In a medium bowl, combine the tomato, cucumber, baby spinach, spring onion and the remaining coriander. Just before serving, add the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.


Divide the coconut rice between bowls and top with the caramelised pork and tomato-cucumber salsa. Sprinkle with the crispy shallots.