HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Pork Schnitzel & Ginger Lemongrass Sauce
Asian Pork Schnitzel & Ginger Lemongrass Sauce

Asian Pork Schnitzel & Ginger Lemongrass Sauce

with Rice & Pear Rainbow Slaw

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Fluffy rice provides the perfect base for panko-crumbed pork and a rainbow pear slaw that'll have you experiencing a magical fusion feast with ease. For the big finish, pull the rabbit out of the hat by topping your pork with a creamy ginger-infused coconut sauce. Tada!

Tags:Kid Friendly

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

2 clove






1 bag


1 bag

shredded cabbage mix

1 packet

pork schnitzels

1 packet

panko breadcrumbs


1 packet

ginger lemongrass paste

1 tin

coconut milk

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery

olive oil

1.25 cup


1 tbs

plain flour


¼ tsp





2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

rice wine vinegar (for the dressing)

½ tsp

rice wine vinegar (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4236 kJ
Fat34.2 g
of which saturates13.6 g
Carbohydrate107.5 g
of which sugars17.6 g
Protein58.6 g
Sodium1058 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely grate the garlic. Grate the carrot. Finely slice the pear. Roughly chop the coriander. In a medium bowl, combine the rice wine vinegar(for the dressing), a drizzle of olive oil and season with salt and pepper.


Pull apart the pork schnitzels (they may be stuck together!). In a shallow bowl, combine the plain flour, Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs. Dip the pork schnitzels into the flour mixture, followed by the egg and lastly in the panko mixture. Transfer to a plate.


Heat a large frying pan over high heat with enough olive oil to coat the base. When the oil is hot, cook the pork until golden and cooked through, 1-2 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results!


Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Add the garlic and ginger lemongrass paste and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, soy sauce and rice wine vinegar (for the sauce). Stir to combine and simmer until slightly thickened, 1-2 minutes. Remove from the heat. Set aside. Add the shredded cabbage mix, carrot and pear to the salad dressing and toss to combine.


Slice the Asian pork schnitzels. Divide the rice and pear rainbow slaw between bowls. Top with the pork. Spoon over the creamy ginger lemongrass sauce. Sprinkle over the crushed peanuts. Garnish with the coriander to serve.