Sichuan Glazed Pork & Sesame Kumara Fries
with Pear Salad & Mayo
- Sesame
- Soy
- Gluten
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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!*
Ingredients
2 unit
Kumara
½ sachet
sesame seeds
(Contains: Sesame; )
1 unit
pear
1 unit
carrot
½ packet
Sesame Oil Blend
(Contains: Sesame; )
1 bag
salad leaves
1 packet
pork loin steaks
1 packet
Sichuan garlic paste
(Contains: Sesame, Soy; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
1 tsp
rice wine vinegar
2 tsp
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
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.
