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Southeast Asian Pork & Sesame Dressing
Southeast Asian Pork & Sesame Dressing

Southeast Asian Pork & Sesame Dressing

with Basmati Rice & Pickled Cucumber

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?

Allergens:
Sesame
Eggs
Gluten
Soy
Peanuts

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

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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. )

Not included in your delivery

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)

Nutrition Values

/ per serving
Energy (kJ)4124 kJ
Fat48.7 g
of which saturates5.8 g
Carbohydrate84.6 g
of which sugars14.2 g
Protein51.8 g
Sodium1202 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

Cook the rice
1

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!

Pickle the cucumber
2

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.

Get prepped
3

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.

Cook the pork
4

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.

Cook the veggies
5

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.

Serve up
6

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.

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