NZ Sesame Pork Schnitzel & Asian Coconut Sauce
with Garlic Rice & Pear Slaw
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Jasmine rice
280 g
Pork Schnitzels
1 sachet
Southeast Asian Spice Blend
1
Pear
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Thinly slice pear. Finely chop garlic. Grate carrot (see ingredients). • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until 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!
• Pull apart the pork schnitzels (they may be stuck together). In a shallow bowl, combine the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs and sesame seeds. • Dip the pork schnitzels into the flour mixture, followed by the egg and finally into 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, in batches, until golden and cooked through, 1-2 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.
• Wipe out frying pan and return to medium-high heat. Add Southeast Asian spice blend and remaining garlic, and cook until fragrant, 1 minute. • Add coconut milk, soy sauce, brown sugar, vinegar and water (for the sauce), stir to combine, simmering, 1-2 minutes.
• In a medium bowl, combine shredded cabbage mix, pear, carrot, a drizzle of vinegar and olive oil. Season.
• Slice the pork. Toss the slaw. • Divide the garlic rice and pear slaw between bowls. • Top with the crumbed pork schnitzels. Spoon over the Asian coconut sauce. Enjoy!
