HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet & Sticky Asian Pork
Sweet & Sticky Asian Pork

Sweet & Sticky Asian Pork

with Coconut Rice & Garlic Veggies

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Simply irresistible is the name of the game for this meal. Coat pork in oyster sauce, ginger and garlic, with a little brown sugar to give it that delectable caramelised touch. Coconut rice and garlic veggies finish off this cracking combo.


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Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 tin

coconut milk

2 packet

basmati rice

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

1 bag

snow peas

1 bunch


2 unit


2 clove


1 bunch


1 knob


2 packet

oyster sauce


2 packet

pork loin steaks

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

½ tsp


2 tbs

brown sugar

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3150 kJ
Fat20.4 g
of which saturates12.9 g
Carbohydrate86.7 g
of which sugars18.5 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium1560 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep 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!


WWhile the rice is cooking, trim the snow peas. Cut the broccolini into thirds and cut any larger stalks in half lengthways. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Finely grate the ginger. Slice the pork loin steaks into 1cm strips.


In a medium bowl, combine the ginger, brown sugar, oyster sauce, water (for the sauce) and 1/2 the garlic.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini, carrot and a splash of water and cook, tossing, until tender, 6-7 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.


Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips to the pan. Cook, tossing, until browned and cooked through, 2-3 minutes. Add the ginger-oyster sauce to the pan and heat until bubbling and reduced, 2-3 minutes. TIP: If your pan is getting crowded, cook the pork in batches for best results!


Divide the coconut rice between bowls and top with the sticky Asian pork and garlic veggies. Spoon over any excess sauce and garnish with the coriander.