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!
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
shredded cabbage mix
Southeast Asian spice blend
panko breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
rice wine vinegar (for the dressing)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (for the sauce)
In a medium saucepan, bring the water 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 (unpeeled). 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. Just before serving, toss to combine.
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 lastly in 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 until golden and cooked through, 2-3 minutes each side (depending on thickness). Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results!
Wipe out the frying pan and return to a medium-high 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.
Roughly chop the coriander. Slice the pork. Divide the jasmine rice and rainbow slaw between bowls. Top with the crumbed pork schnitzels. Spoon over the ginger-coconut sauce. Sprinkle with the crushed peanuts. Garnish with the coriander.