Glazed Thai Pork Fillet
with Garlic Vegetables & Ginger-Makrut Lime Rice
Serve up a fancy dinner with a difference! Baste a tender pork fillet in an Asian-style glaze with oyster sauce for a flavoursome result, then add a combination of elegant veggies and ginger-makrut lime rice to complete your special occasion feast.
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 knob
ginger
2 leaves
makrut lime leaves
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Premium Pork Fillet
1 sachet
Thai seven spice blend
(Contains Sulphites;)
1 clove
garlic
1 sachet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 unit
lime
1 bunch
broccolini
1 bunch
mint
1 unit
long red chilli
1 packet
red capsicum
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger (unpeeled). De-stem and very thinly slice the makrut lime leaves. Heat a medium saucepan over a medium-heat with a drizzle of olive oil and the butter. Add the ginger and cook until fragrant, 1 minute. Add the water (for the rice) and lime leaves to the saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the 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!
While the rice is cooking, combine the Thai seven spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the premium pork fillet and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast for 15-17 minutes for medium, or until cooked to your liking. TIP: Pork can be served slightly blushing pink in the centre.
When the pork is in the oven, finely chop the garlic (or use a garlic press). Slice the lemon into wedges. In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lemon juice. Trim the broccolini. Thinly slice the capsicum into strips. Pick and thinly slice the mint leaves. Thinly slice the long red chilli (if using).
Return the frying pan to a medium heat. Pour in the oyster sauce mixture and cook until gently bubbling and thickened slightly, 2-3 minutes. Transfer back to the bowl and set aside. When the pork is out of the oven, spoon over the glaze and roll the pork to coat. Cover loosely with foil and set aside to rest.
Wipe out the frying pan and return to a mediumhigh heat. Add the broccolini and baby corn to the pan with a dash of water. Cook, tossing, until softened, 5-6 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.
Thickly slice the pork. Divide the ginger-makrut lime rice between plates. Top with the garlic veggies and glazed Thai pork. Spoon over the glaze and garnish with mint and chilli. Serve with lime wedges.