Double Peri-Peri Pork Steaks & Corn Rice

Name: Double Peri-Peri Pork Steaks & Corn Rice with Steamed Veggies & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 20 g butter; 1 tin sweetcorn; 1 sachet garlic & herb seasoning; 1 packet basmati rice; 1.5 cup water; 1 sachet peri-peri seasoning; 2 packet pork loin steaks; 1 tsp honey; 1 carrot; 1 packet Trimmed Green Beans; 1 packet garlic aioli

with Steamed Veggies & Garlic Aioli

Get up to $200 off!

You can't really go wrong with this recipe as it checks every box - a tasty protein (a peri-peri pork number that is such a staple), a perfect serving of carbs (corn rice that never misses) and some steamed veggies to balance it all out!

Tags:

Kid Friendly

Allergens:

Milk

•Eggs

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.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 sachet

garlic & herb seasoning

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 sachet

peri-peri seasoning

(May be present: Wheat, Gluten, Soy.)

2 packet

pork loin steaks

carrot

1 packet

Trimmed Green Beans

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)4563 kJ

Calories1091 kcal

Fat54.2 g

of which saturates83.7 g

Carbohydrate15.2 g

of which sugars14.9 g

Dietary Fibre13.5 g

Protein65 g

Sodium2096 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook garlic & herb seasoning and corn, stirring, until fragrant, 1 minute. • Add basmati rice and the water, stir, then bring to the boil. Reduce heat to low and cover with lid. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

• Meanwhile, in a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, and add the honey, turning pork to coat. Transfer to a plate, cover and rest for 5 minutes.

TIP: Cook pork in batches if your pan is getting crowded.

• While pork is resting, thinly slice carrot into sticks. • Add trimmed green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.

• Slice pork. • Divide corn rice and steamed veggies between bowls. Top with peri-peri pork steaks. Spoon over any resting juices. • Dollop with garlic aioli. Enjoy!