Deluxe Oyster-Glazed Pork Fillet
with Ginger Rice & Baby Broccoli Salad
- Molluscs
- Wheat
- Gluten
- Fish
- Soy
- Sulphites
- Milk
- Sesame
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
A sweet chilli and oyster sauce needs some tender pork to really make those rich flavours shine. Add in a fragrant ginger rice to really bring a touch of something special to tonight’s dinner.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1
Cucumber
1
Baby Broccoli
1
Spring Onion
1 packet
Ginger Paste
300 g
Tenderised Pork Fillet
1 packet
Oyster Sauce
(Contains: Molluscs; )
2
Radish
1 packet
Pea Pods
2 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites; May be present: Cashew, Almond, Sesame, Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine oyster sauce and half the sweet chilli sauce. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook tenderised pork fillet, turning, until browned all over, 4 minutes. • Transfer pork to a lined oven tray, spoon over half the sauce mixture and roast until cooked through, 15-16 minutes. • Remove the pork and any sauce from the oven, top with the remaining sauce mixture, cover with foil and set aside to rest for 10 minutes. TIP: The pork will keep cooking as it rests!
• While the pork is roasting, in a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. Add the water and a pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: Cover the pan with a lid if the ginger paste starts to spatter! TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice spring onion and radish. Trim and thinly slice snow peas lengthways. • Thinly slice cucumber into half-moons. Halve any thicker stalks of baby broccoli lengthways.
• While the pork is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Season to taste.
• Meanwhile, combine snow peas, cucumber, radish, fish sauce & rice vinegar mix, remaining sweet chilli sauce and a drizzle of sesame oil in a large bowl. Season to taste. • When the rice is done, stir through spring onion.
• Slice the pork. Divide ginger rice between plates. • Top with sticky oyster-glazed pork and snow pea salad. Spoon any remaining sauce over the pork. • Garnish with crispy shallots to serve. Enjoy!
