Sichuan Garlic Pork Fillet & Instant Rice
with Creamy Slaw & Crispy Shallots
A fancy dinner doesn't need to take hours to whip up when you have some premium ingredients ready to go. The pork fillet will crisp up perfectly in the pan, just right to go on a bed of fluffy rice with a deluxe salad.
We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
pear
1
cucumber
1 packet
Premium Pork Fillet
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 sachet
crispy shallots
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Instructions
• Thinly slice pear into wedges. • Thinly slice cucumber into rounds. • Slice premium pork fillet into 3 cm-thick round pieces. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add pork and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add pork pieces and press flat with a spatula to get medallions. Cook until browned and cooked through, 3-5 minutes each side. (Cook in batches if your pan is getting crowded!). • Remove pan from heat and add Sichuan garlic paste and the water, turning pork to coat.
• While the pork is cooking, microwave basmati rice until steaming, 2-3 minutes. • In a large bowl, combine pear, cucumber, slaw mix and garlic aioli. Season to taste.
• Divide rice and creamy slaw between bowls. Top with Sichuan garlic pork. • Spoon over any remaining sauce from pan. Sprinkle over crispy shallots to serve. Enjoy!