Name: [Core BBQ] NZ Double Vietnamese BBQ Pork Steak with Zesty Sweet Chilli Salad & Grilled Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 2 Garlic; 1 packet Crispy Shallots; 600 g Pork Loin Steaks; 1 Cucumber; 1 packet Sweet Chilli Sauce; 1 Carrot; 1 Lemon; 1 packet Sweet Soy Seasoning; 1 packet Mixed Salad Leaves; 1 Corn

HelloFresh

Recipes

Vietnamese Recipes

[Core BBQ] NZ Double Vietnamese BBQ Pork Steak

with Zesty Sweet Chilli Salad & Grilled Corn Cobs

Get up to $175 off

Tags:

Pour le barbecue

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Crispy Shallots

600 g

Pork Loin Steaks

Cucumber

1 packet

Sweet Chilli Sauce

Carrot

Lemon

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Mixed Salad Leaves

Corn

Nutrition Values

Calories587 kcal

Energy (kJ)2450 kJ

Fat10.2 g

of which saturates3.9 g

Carbohydrate38.5 g

of which sugars20.6 g

Dietary Fibre10.4 g

Protein78.9 g

Sodium778 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • To a medium bowl, add pork loin steak, sweet soy seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.

• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.

• Meanwhile, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes.

No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.

• While pork is resting, grill lemon, cut side down, until charred, 2-3 minutes.

No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add cucumber, carrot, and mixed salad leaves. Toss to coat and season to taste.

• Thinly slice pork. • Divide Vietnamese BBQ pork steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!