Every element of this recipe is a winner, from the hoisin-glazed pork to the more-ish coconut rice and tender-crisp veggies. So if you're looking for an easy midweek dinner that's big on flavour on low on fuss, this one's for you.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pork loin steak
roasted peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
In a medium saucepan, combine the coconut milk, water (for the rice) and 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. Finely grate the garlic (or use a garlic press). Cut the pork loin steaks into 2cm chunks. In a medium bowl, combine the ginger, garlic, soy sauce and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the pork loin chunks and toss to coat.
Thinly slice the carrot (unpeeled) into half moons. Cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Slice the lime into wedges.
Heat a large frying pan over a mediumhigh heat. Add the pork and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a medium bowl. DTIP: If your pan is getting crowded, cook the pork in batches for the best results!
Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and broccoli and cook until almost tender, 2-3 minutes. Add the hoisin sauce, honey and water (for the sauce). Reduce the heat to medium and simmer until tender, 3 minutes. Return the pork to the pan and stir to coat. Season to taste with salt and pepper.
Divide the coconut rice between bowls and top with the Chinese hoisin-glazed pork and veggies. Sprinkle with the roasted peanuts and serve with the lime wedges on the side.