Watch out salt and pepper squid, because our pork version is going to steal even your biggest fans! With all the umami, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Japanese dressing(ContainsSoy, Sesame)
Thai seven spice blend(ContainsMilk)
pork loin steaks
long green chilli
salt (for the rice)
soy sauce(ContainsGluten, Soy)
salt (for the pork)
Finely chop the garlic. In a medium saucepan, melt the butter and a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the broccolini. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccolini and carrot until softened, 4-5 minutes. Add the Asian greens and honey-soy mixture and cook until the greens are just wilted and the veggies are coated in the sauce, 1-2 minutes. Transfer to a bowl and cover to keep warm.
While the veggies are cooking, crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt (for the pork), crushed peppercorns, Thai seven spice blend and plain flour. Cut the pork loin steaks into 1cm strips. Add the pork to the spiced flour and toss to coat.
Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the pork using tongs and shake off any excess flour back into the bowl. Cook the pork, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded).
Thinly slice the long green chilli (if using). Divide the garlic rice between bowls and top with the honey-soy veggies and salt and pepper pork. Sprinkle with the crispy shallots and chilli. Serve with the Japanese mayo.