HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Pork Dippers & Rosemary Wedges
Crumbed Pork Dippers & Rosemary Wedges

Crumbed Pork Dippers & Rosemary Wedges

with Garden Salad & Garlic Aioli

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Pack your plates with this family-friendly delight, featuring golden crumbed pieces of pork, subtly herby potato wedges, a rich garlic aioli for dipping and a fresh garden salad to wrap it all up!

Tags:Kid Friendly

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 Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ bunch




1 packet

pork loin steaks

1 sachet

sweet mustard spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 bag

salad leaves

1 packet

garlic aioli


Not included in your delivery

Olive Oil

½ tsp


½ tbs

vinegar (balsamic or white wine)

½ tsp


1 tsp

plain flour




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2939 kJ
Fat29.6 g
of which saturates4.2 g
Carbohydrate55.6 g
of which sugars8.4 g
Protein50.4 g
Sodium1218 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm-thick wedges. Pick and finely chop the rosemary leaves (see ingredients). Place the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.


While the wedges are baking, roughly chop the tomato. Slice the pork loin steaks into 2cm strips.


In a large bowl, combine the honey, vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside.


In a shallow bowl, combine the salt, sweet mustard spice blend and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip a handful of the pork strips into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork, in batches, turning, until golden and cooked through, 4-5 minutes. Transfer to a plate lined with paper towel. Meanwhile, add the mixed salad leaves and tomato to the dressing. Toss to combine. TIP: Add extra oil between batches, if needed, so the pork doesn't stick to the pan.


Divide the crumbed pork dippers, rosemary wedges and garden salad between plates. Serve with the garlic aioli.