Glazed Thai Pork Fillet
with Garlic Veggies & Ginger-Makrut Lime Rice
Serve up a fancy dinner with a difference! Roast 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.
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
2 leaves
makrut lime leaves
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Premium Pork Fillet
1 clove
garlic
1
lime
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bunch
baby broccoli
1 packet
baby corn
1 bag
mint
1
long red chilli (optional)
1 sachet
Thai Stir-Fry Spice
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Remove centre veins from makrut lime leaves, then very finely chop. In a medium saucepan, heat a drizzle of olive oil and the butter over medium heat. Cook ginger paste until fragrant, 1 minute. Add the water (for the rice) and makrut lime leaves. Bring to the boil, then add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
While rice is cooking, combine Thai stir-fry spice and a drizzle of olive oil in a large bowl. Season with salt and pepper, then add premium pork fillet, tossing to coat. In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray. Roast for 15-17 minutes for medium, or until cooked to your liking.
TIP: Pork can be served blushing pink in the centre.
When pork is roasting, finely chop garlic. Slice lime into wedges. In a small bowl, combine oyster sauce, the soy sauce, brown sugar, the water (for the sauce) and a good squeeze of lime juice. Set aside. Trim the baby broccoli.
Return frying pan to medium heat. Pour in the oyster sauce mixture and cook, stirring, until gently bubbling and slightly thickened, 2-3 minutes. Transfer glaze back to the small bowl. When pork has finished roasting, top with the glaze, turning to coat. Cover loosely with foil and set aside to rest.
Wipe out frying pan and return to medium-high heat. Cook baby broccoli with a dash of water, tossing, until just softened, 4 minutes. Add baby corn and cook until tender, 1-2 minutes. Add the garlic and a drizzle of olive oil and cook until fragrant, 1 minute.
Pick and thinly slice mint leaves. Thinly slice long red chilli (if using). Slice the glazed Thai pork. Divide ginger-makrut lime rice between plates. Top with pork and garlic veggies. Spoon over the glaze and garnish with mint and chilli. Serve with any remaining lime wedges.