Whip up a tasty bowl of Asian-spiced pork strips tossed with colourful veggies and an easy sesame sauce packed with umami flavours. With added crunch from the pickled cucumber and crushed peanuts, what's not to love?
The quantities provided above are averages only.
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 sachet
vegetable stock powder
1 packet
basmati rice
1
cucumber
1
carrot
1 bunch
Asian Greens
½
fresh chilli
1 sachet
sesame seeds
(Contains: Sesame; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
pork loin steaks
1 sachet
Southeast Asian Spice Blend
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
olive oil
1.5 cup
water
¼ cup
rice wine vinegar (for the pickle)
½ tsp
soy sauce
(Contains: Gluten, Soy; )
½ tsp
sugar
½ tsp
rice wine vinegar (for the sauce)
In a medium saucepan, bring the water and the vegetable stock powder to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber. In a small bowl, add the rice wine vinegar (for the pickle) and a generous pinch of salt and sugar. Add the cucumber to the pickling liquid with just enough water to cover the cucumber. Stir to coat and set aside until serving.
While the cucumber is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and allow to cool slightly. Add the mayonnaise, soy sauce, sugar and rice wine vinegar (for the sauce) to the toasted sesame seeds. Mix well to combine. Set aside.
Slice the pork loin steaks into 2cm strips. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Add the pork strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork, in batches, tossing, until golden, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3-4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste.
Thinly slice the long red chilli (if using). Drain the pickled cucumber. Divide the basmati rice between bowls and top with the Southeast Asian pork and sautéed veggies. Spoon over the sesame dressing. Garnish with the pickled cucumber, chilli and crushed peanuts.