Brazilian-Style Pork Fillet & Garlic Rice
with Chorizo-Bean Feijoada & Salsa
Go the extra mile for dinner with this weekend-worthy feast. The garlic-herb pork fillet works a treat with the chorizo-spiked feijoada (Brazilian bean stew); mop it up with the fluffy rice, and serve with a zingy salsa to cut the richness. Don't forget the side of creamy garlic sauce to bring it all together.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
red onion
1 sachet
garlic & herb seasoning
1 packet
Premium Pork Fillet
½ packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 tin
red kidney beans
1 bag
baby spinach leaves
1
tomato
1
cucumber
1 bag
coriander
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ cup
white wine vinegar
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic 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. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
• In a small bowl, combine 1/2 the garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over. When oil is hot, sear pork until browned, 1 minute on all sides. Transfer to a lined oven tray. • Pour spice mixture over pork, turning to coat. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre
• Meanwhile, roughly chop mild chorizo (see ingredients). • Return frying pan to high heat with a drizzle of olive oil. Cook chorizo and remaining onion, stirring, until browned, 4-5 minutes. • Add red kidney beans (including the can liquid!) and remaining garlic & herb seasoning and cook, stirring, until thickened, 2-3 minutes.
TIP: The liquid from the kidney bean can helps season and thicken the sauce!
• While the feijoada is cooking, roughly chop baby spinach leaves, tomato, cucumber and coriander. • Drain pickled onion. • In a small bowl, combine spinach, tomato, cucumber, pickled onion, 1/2 the coriander and a drizzle of olive oil. Season to taste.
• Slice Brazilian-style pork fillet. Sprinkle remaining coriander over chorizo-bean feijoada. • Take pork fillet, feijoada, salsa and garlic rice to the table. • Serve with garlic sauce. Enjoy!