HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSichuan Glazed Pork & Sesame Kumara Fries
Sichuan Glazed Pork & Sesame Kumara Fries

Sichuan Glazed Pork & Sesame Kumara Fries

with Pear Salad & Mayo

Read more

A hot contender for 'best new accompaniment', the punchy Sichuan garlic paste in this dish really takes it to the next level. We're serving it with mouth-watering garlic pork steaks, golden sesame-flecked kumara wedges and a fresh pear salad.

Unfortunately, this week's tomato was in short supply, so we've replaced it with green pear. Don't worry, the recipe will be just as delicious!


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


½ sachet

sesame seeds


1 unit


1 unit


½ packet

sesame oil blend


1 bag

mixed salad leaves

1 packet

pork loin steaks

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

1 packet



Not included in your delivery

olive oil

1 tsp

rice wine vinegar

2 tsp

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat24.5 g
of which saturates2.6 g
Carbohydrate53.9 g
of which sugars34.2 g
Dietary Fibre0 g
Protein43 g
Cholesterol0 mg
Sodium1020 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries and sesame seeds (see ingredients list) on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 20-25 minutes.

TIP: Cut the kumara to the correct size so it cooks in the allocated time!


While the fries are baking, thinly slice the pear. Grate the carrot (unpeeled).


In a small bowl, combine the rice wine vinegar and sesame oil blend (see ingredients list). Season with a pinch of salt and pepper.


In a large bowl, add the pear, carrot and mixed salad leaves. Just before serving, add the salad dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.


When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Remove the pan from the heat and add the Sichuan garlic paste and soy sauce. Toss to coat the pork and set aside to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre.


Thinly slice the pork. Divide the sesame kumara fries, Sichuan glazed pork and pear salad between plates. Spoon over any remaining sauce from the pan and serve with the mayonnaise.