Peanut Crumbed Pork & Black Bean Sauce
with Wedges & Cucumber Salad
Now this one is in a field of its own. We decided to level up your average crumbed pork by sprinkling in some crushed peanuts into the mix. Once the sweet black bean sauce is slathered on top, you know you won't be able to return to the basic, crumbing ingredients. And the best part is that the kids can help out with this one too.
This recipe is under 650kcal per serving.
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
2
potato
1
cucumber
1 clove
garlic
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
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 packet
pork schnitzels
1 bag
mixed salad leaves
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 drizzle
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Dip pork schnitzels into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a medium bowl, combine the rice wine vinegar and drizzle of olive oil. Season with salt and pepper. • Just before serving, add cucumber and mixed salad leaves. Toss to combine.
TIP: Tossing the salad just before serving keeps the leaves crisp!
Little cooks: Help wash and toss the salad!
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook garlic and sweet black bean sauce, until fragrant, 1 minute. • Remove from heat, then stir in a splash of water, until combined.
• Slice pork schnitzels. • Divide potato wedges, peanut crumbed pork and cucumber salad between plates. • Pour over black bean sauce to serve. Enjoy!