Plum & Oyster-Glazed Pork Fillet

Name: Plum & Oyster-Glazed Pork Fillet with Ginger Rice, Snow Pea Salad & Crispy Shallots
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 packet Plum Sauce; 1 packet Japanese Dressing; 1 Cucumber; 1 Baby Broccoli; 1 Spring Onion; 1 packet Ginger Paste; 300 g Tenderised Pork Fillet; 1 packet Oyster Sauce; 2 Radish; 1 packet Pea Pods

with Ginger Rice, Snow Pea Salad & Crispy Shallots

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A plum and oyster sauce needs some tender pork to really make those rich flavours shine. Add in a fragrant ginger rice to really bring a touch of something special to tonight’s dinner.

Allergens:

Soy

•Wheat

•Gluten

•Sesame

•Molluscs

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Plum Sauce

(Contains: Soy; )

1 packet

Japanese Dressing

(Contains: Soy, Wheat, Gluten, Sesame; May be present: Fish, Eggs. )

Cucumber

Baby Broccoli

Spring Onion

1 packet

Ginger Paste

300 g

Tenderised Pork Fillet

1 packet

Oyster Sauce

(Contains: Molluscs; )

Radish

1 packet

Pea Pods

Nutrition Values

Calories478 kcal

Energy (kJ)2000 kJ

Fat13.1 g

of which saturates4.5 g

Carbohydrate52.9 g

of which sugars21.5 g

Dietary Fibre5.3 g

Protein35.2 g

Sodium1810 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.

Utensils

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine plum sauce and oyster sauce. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook tenderised pork fillet, turning, until browned all over, 4 minutes. • Transfer pork to a lined oven tray, spoon over half the plum sauce mixture and roast until cooked through, 15-16 minutes. • Remove the pork and any sauce from the oven, top with the remaining plum sauce mixture, cover with foil and set aside to rest for 10 minutes.

TIP: The pork will keep cooking as it rests!

• While the pork is roasting, in a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. Add the water and a pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter! TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, thinly slice spring onion and radish. Trim and thinly slice snow peas lengthways. • Thinly slice cucumber into half-moons. Halve any thicker stalks of baby broccoli lengthways.

• While the pork is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Season to taste.

• Meanwhile, combine snow peas, cucumber, radish, Japanese dressing and a drizzle of sesame oil in a large bowl. Season to taste. • When the rice is done, stir through spring onion.

• Slice the pork. Divide ginger rice between plates. • Top with plum and oyster-glazed pork and snow pea salad. Spoon any remaining sauce over the pork. • Garnish with crispy shallots to serve. Enjoy!