Oyster Sauce Pork Fillet & Peanut Rice
with Ponzu Glazed Peas & Baby Broccoli
Want to whip up a Japanese-inspired feast without spending all day toiling away in the kitchen? You’re in luck! The main event is a tender pork fillet that’s finished with a ready-to-go teriyaki sauce. On the side, there’s peanut-laced rice, citrusy ponzu greens, plus quick pickled cucumber for crunch and tang. And you’re about to prep all of that in under 40 minutes!
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
cucumber
½
Long Chilli (Optional)
1 packet
Premium Pork Fillet
1 bunch
baby broccoli
1 bag
Pea Pods
1 clove
garlic
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium saucepan, add the water and bring to the boil. • Add jasmine rice and chicken-style stock powder. 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. • Stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice cucumber into rounds. • Thinly slice long chilli (if using). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber and chilli (if using). Add just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper. • When oil is hot, sear pork until browned, 1 minute each side. • Transfer seared pork to a lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest. • While pork is roasting, return frying pan to medium heat. Add oyster sauce and cook until bubbling, 30 seconds. Transfer to a small bowl.
TIP: Pork can be served slightly blushing pink in the centre.
• Trim baby broccoli and cut into thirds. • Trim pea pods. • Finely chop garlic. • To the bowl with the oyster sauce, add the brown sugar and stir to combine.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing until tender, 5-6 minutes. • Add pea pods and cook, tossing, until bright green and just tender, 1-2 minutes. • Add garlic and ponzu sauce. Cook until fragrant, 30 seconds. Season to taste. Remove from heat.
• Drain pickled cucumber. • Slice premium pork fillet, then spoon over oyster sauce. • Sprinkle crispy shallots over the ponzu glazed peas and baby broccoli. • Bring everything to the table to serve. Enjoy!