HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Pork & Sesame Dressing
Southeast Asian Pork & Sesame Dressing

Southeast Asian Pork & Sesame Dressing

with Basmati Rice & Pickled Cucumber

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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?


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

vegetable stock powder

1 packet

basmati rice

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





1 bunch

Asian greens


fresh chilli

1 sachet

sesame seeds


1 packet



1 packet

pork loin steaks

1 sachet

Southeast Asian spice blend

1 packet

crushed peanuts


Not included in your delivery

olive oil

1.5 cup


¼ cup

rice wine vinegar (for the pickle)

½ tsp

soy sauce

(ContainsGluten, Soy)

½ tsp


½ tsp

rice wine vinegar (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4124 kJ
Energy (kJ)0 kJ
Fat48.7 g
of which saturates5.8 g
Carbohydrate84.6 g
of which sugars14.2 g
Dietary Fibre0 g
Protein51.8 g
Cholesterol0 mg
Sodium1202 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.