Thai Glazed Pork Fillet
with Garlic Veggies & Ginger-Makrut Lime Rice
Serve up a fancy dinner with a difference! Roast a tender pork fillet in an oyster sauce-based glaze for a delightfully sweet and savoury result. Serve with some delicate veggies and zingy rice, and you'll have the perfect balance of flavours and textures.
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
capsicum
1 bag
mint
1 sachet
Thai Stir-Fry Spice
½
Long Chilli
Not included in your delivery
1
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 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 water is absorbed, 10-15 minutes.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces! TIP: The rice will finish cooking in it's own steam, so don't peek!
• Meanwhile, 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, turning 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.
• While pork is roasting, slice lime into wedges. • In a small bowl, combine oyster sauce, the soy sauce, the brown sugar, the water (for the sauce) and a good squeeze of lime juice. Set aside. • Trim baby broccoli. • Thinly slice capsicum. • Finely chop garlic.
• Return frying pan to medium heat. Cook oyster sauce mixture, stirring, until gently bubbling and slightly thickened, 2-3 minutes. Transfer glaze back to the small bowl. • When pork has finished roasting, remove tray from the oven. Spoon glaze over roasted pork, turning to coat. Cover loosely with foil. Set aside to rest.
• Wipe out frying pan, then return to medium-high heat. Cook baby broccoli and capsicum with a dash of water, tossing, until just softened, 4 minutes. • Add garlic and a drizzle of olive oil and cook until fragrant, 1 minute.
• Pick and thinly slice mint leaves. Thinly slice long chilli (if using). Slice Thai glazed pork. • Divide ginger-makrut lime rice between plates. Top with pork and garlic veggies. • Spoon over any remaining glaze. Garnish with mint and chilli. Serve with any remaining lime wedges. Enjoy!