Sticky Chinese Pork & Eggplant
with Garlic Rice & Pickled Onion
When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of baby broccoli, tender eggplant, toasted sesame seeds and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.
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
3 clove
garlic
1 packet
jasmine rice
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)1
eggplant
½
onion
1 bunch
baby broccoli
1 knob
ginger
1 sachet
sesame seeds
(ContainsSesame)1 packet
pork mince
1 packet
Sichuan garlic paste
(ContainsSesame, Soy)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)¼ tsp
salt
½ tbs
honey
1 tbs
soy sauce
(ContainsGluten, Soy)1.25 cup
water (for the rice)
¼ cup
rice wine vinegar (for the pickle)
½ tbs
rice wine vinegar (for the sauce)
1 tbs
water (for the sauce)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the eggplant into bite-sized chunks. Place the eggplant on a lined oven tray, season with salt and drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Roast until tender, 15-20 minutes.
TIP: Adding enough oil will ensure the eggplant softens in time
While the eggplant is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. Trim the baby broccoli and cut into thirds. Finely grate the ginger.
TIP: Cut any thicker baby broccoli stems in half lengthways.
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 bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a medium bowl and season with salt and pepper. Meanwhile, combine the Sichuan garlic paste, honey, rice wine vinegar (for the sauce), soy sauce and water (for the sauce) in a second small bowl.
When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. Remove from heat, then add the roasted eggplant and broccoli to the pork, tossing to combine.
Drain the pickled onion. Divide the garlic rice between bowls. Top with the sticky Chinese pork, veggies and pickled onion. Garnish with the toasted sesame seeds to serve.