Char Siu Pork & Sesame-Soy Greens
with Chilli-Ginger Oil & Pickled Cucumber
Want to whip up a Chinese-inspired feast without spending all day toiling away in the kitchen? You’re in luck! The main event is a sweet-and-sticky pork fillet that’s glazed with our new char siu paste. On the side, there’s fluffy rice, sesame-soy greens and pickled cucumber. Yeah, you’re about to make all of that in less than an hour!
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Premium Pork Fillet
1 packet
char siu paste
(Contains Soy;)
1
cucumber
2 clove
garlic
1 packet
ginger paste
½
Long Chilli (Optional)
1 bunch
baby broccoli
1 packet
green beans
2
spring onion
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
drizzle
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce 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!
• Heat a drizzle of olive oil in a large frying pan over high heat. Season premium pork fillet all over and add to hot pan. Sear pork until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. • Remove tray from the oven, transfer pork to a plate and spoon over char siu paste to coat. Cover and leave to rest until serving.
• While the rice is cooking, roughly chop cucumber. • In a medium bowl, combine cucumber, the vinegar, a dash of water and a generous pinch of salt and sugar. Toss to combine and set aside.
• Finely chop garlic and long chilli (if using). • In a small heatproof bowl, place garlic, chilli and ginger paste. • Return frying pan to high heat with olive oil (3 tbs for 2 people / 1/3 cup for 4 people). Heat until just smoking, 1 minute. • Carefully pour the oil over the ginger mixture in the bowl and stir to combine.
TIP: Use as much or as little chilli as you like!
• Roughly chop baby broccoli and green beans. • Thinly slice spring onion. • Return frying pan to medium-high heat with a dash of water. Add baby broccoli and green beans to the pan. Cook, tossing, until tender, 3-4 minutes. • Add the soy sauce, a drizzle of olive oil and mixed sesame seeds. Toss to combine.
• Slice the premium pork fillet. • Drain cucumber. Stir spring onion and crispy shallots through the rice. • Bring everything to the table to serve. Drizzle chilli-ginger oil over veggies to serve. Enjoy!