Char Siu Pork Tenderloin
with Asian Pea Salad, Ginger Rice & Chilli Corn Cobs
Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Grilled to perfection, char siu glazed pork tenderloin takes centre stage and for good reason - it becomes the perfect main dish to accompany some perfect sides.
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
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
corn
1 bag
Pea Pods
1 packet
Premium Pork Fillet
1 packet
char siu paste
(Contains Soy;)
1 sachet
chilli flakes
1 bag
slaw mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
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 bag
coriander
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Cut corn cob in half. Trim and roughly chop pea pods. • In a medium bowl, add premium pork fillet and a drizzle of olive oil. Season with salt and pepper and turn to coat.
• When BBQ is hot, grill pork, with lid down, until charred and cooked through, 8-12 minutes each side. • Remove pork from grill. Brush over char siu paste and return to grill, turning, until fragrant, 1-2 minutes. Transfer to a plate and cover to keep warm. Set aside to rest for 10 minutes.
NO BBQ? Preheat oven to 220ºC/200ºC fan-forced. Heat a drizzle of olive oil in large frying pan over high heat. Sear pork until browned, 1 minute on all sides. Place pork on a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. Remove from oven and brush over char sui paste. Cover with foil and rest for 10 minutes.
• Drizzle corn with olive oil and season with salt. Grill corn, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate, then spread remaining butter over each corn cob. Sprinkle over chilli flakes (if using).
NO BBQ? Place corn on a lined oven tray and cook until tender, 20 minutes.
• In a second medium bowl combine pea pods, slaw mix, sesame dressing and a pinch of salt and pepper.
• Stir Japanese dressing through rice. Slice pork. • Sprinkle over sesame seeds. • Bring char sui pork tenderloin, Asian pea salad, ginger rice and chilli corn cobs to the table. • Tear over coriander to serve. Enjoy!