Sesame Crumbed Pork & Ginger Rice Bowl
with Soy Veggies & Japanese Mayo
Steamed rice gets a special touch when it’s infused with ginger. It’s the perfect base for crumbed pork and Japanese-style mayo so you can taste a home-cooked Japanese feast with ease!
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
1 knob
ginger
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)2 clove
garlic
1 unit
carrot
1 bunch
broccolini
1 bunch
Asian greens
1 bunch
spring onion
½ unit
long green chilli
1 packet
garlic aioli
(ContainsEggs)1 packet
Japanese dressing
(ContainsSesame, Soy)1 packet
pork schnitzels
1 packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 sachet
black sesame seeds
(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)Not included in your delivery
olive oil
10 g
butter
(ContainsMilk)1.5 cup
water
¼ tsp
salt (for the rice)
2.5 tbs
plain flour
(ContainsGluten)½ tsp
salt (for the pork)
1 unit
egg
(ContainsEggs)1 tbs
soy sauce
(ContainsSoy, Gluten)
Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and 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 chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and cut into 2cm pieces. Roughly chop the Asian greens. Thinly slice the spring onion. Thinly slice the long green chilli (see ingredients list), if using. In a small bowl, combine the garlic aioli and Japanese dressing. Set aside.
Pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, combine the plain flour, salt (for the pork) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and black sesame seeds. Dip the pork schnitzels into the seasoned flour, followed by the egg, and finally in the panko-sesame mixture. Transfer to a plate.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook, stirring, until tender, 5-6 minutes. Add the Asian greens and cook until just wilted, 1 minute. Add the garlic and soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Add the crumbed pork and cook until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
Thinly slice the pork. Divide the ginger rice between bowls. Top with the soy veggies and sesame crumbed pork. Garnish with the spring onion and chilli (if using). Serve with the Japanese mayo.