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Sesame-Crumbed Pork & Garlic Veggies

Sesame-Crumbed Pork & Garlic Veggies

with Ginger Rice & Japanese Mayo

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Steamed rice gets a special touch when it’s infused with ginger. It’s the perfect base for crumbed pork and Japanese mayo so you can taste a home-cooked Japanese feast with ease!

Keep an eye out... Due to recent sourcing challenges, we’ve replaced green beans with shredded cabbage, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove


1 bag

shredded cabbage mix

1 packet

garlic aioli


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)


fresh chilli



1 bag

Asian greens

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

10 g



1.5 cup


2 tbs

plain flour





1 tbs

soy sauce

(ContainsGluten, Soy)

½ tsp

salt (for the pork)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4197 kJ
Fat39.4 g
of which saturates8.3 g
Carbohydrate104.5 g
of which sugars11.7 g
Protein57.1 g
Sodium1652 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger until fragrant, 1-2 minutes. Add the water, basmati rice and a generous pinch of salt, stir and bring to the boil. 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. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. 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 and salt, then season with 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 flour mixture, followed by the egg, and finally into the panko-sesame mixture. Transfer to a plate.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot until tender, 5-6 minutes. Add the Asian greens and shredded cabbage mix and cook until just softened, 2-3 minutes. Add the garlic and soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl.


Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Cook the crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.


Thinly slice the long green chilli (if using). Slice the sesame-crumbed pork. Divide the ginger rice between bowls. Top with the soy veggies and pork. Garnish with the chilli. Serve with the Japanese mayo.