Vietnamese-Style Hoisin Pork & Corn Rice
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Vietnamese-Style Hoisin Pork & Corn Rice

Vietnamese-Style Hoisin Pork & Corn Rice

with Garlic Veggies & Fried Egg

If your first thought when you saw this bowl of corn popping rice and sticky hoisin pork was that you had found a bowl of treasure, then you’re not alone. It’s a wonder to behold and eat, with the gem of a fried egg on top, maybe this is a treasure we’ve uncovered.

Tags:
Kid Friendly
Allergens:
Milk
Gluten
Soy
Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 tin

sweetcorn

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

carrot

1 bunch

spring onion

1 packet

pork loin steaks

1 bag

Shredded Cabbage Mix

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

hoisin sauce

(Contains Soy; )

1 packet

soy sauce mix

(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

½ tbs

plain flour

(Contains Gluten; )

2

eggs

(Contains Egg; )

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Nutrition Values

Energy (kJ)3191 kJ
Fat19.3 g
of which saturates8.2 g
Carbohydrate88.6 g
of which sugars16 g
Protein54.1 g
Sodium1726 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

Instructions

1
1

• Finely chop garlic. Drain the sweetcorn. • In a medium saucepan, heat the butter and a dash of olive oil over medium-high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce 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.

2
2

• Meanwhile, thinly slice carrot into half-moons. Thinly slice spring onion. • Slice pork loin steaks into 1cm strips. In a medium bowl, combine pork, the plain flour and a pinch of salt and pepper.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and shredded cabbage mix until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste. Transfer veggies to a bowl. Cover to keep warm.

4
4

• Return the frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Add ginger paste, hoisin sauce (see ingredients) and soy sauce mix, and cook until bubbling and slightly reduced, 1-2 minutes. Transfer to a bowl. Cover to keep warm.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

5
5

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.

6
6

• Divide corn rice and sesame veggies between bowls. • Top with Vietnamese-style hoisin pork. • Top with a fried egg to serve. Garnish with spring onion. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the spring onion.