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Glazed Thai Pork Fillet
Glazed Thai Pork Fillet

Glazed Thai Pork Fillet

with Garlic Vegetables & Ginger-Makrut Lime Rice

Serve up a fancy dinner with a difference! Baste a tender pork fillet in an Asian-style glaze with oyster sauce for a flavoursome result, then add a combination of elegant veggies and ginger-makrut lime rice to complete your special occasion feast.

Allergens:
Milk
•Sulphites
•Gluten
•Molluscs
•Wheat
•Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 knob

ginger

2 leaves

makrut lime leaves

1 packet

jasmine rice

1 packet

Premium Pork Fillet

1 sachet

Thai seven spice blend

1 clove

garlic

1 sachet

oyster sauce

1 unit

lime

1 bunch

broccolini

1 bunch

mint

1 unit

long red chilli

1 packet

red capsicum

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water (for the rice)

1 tsp

soy sauce

2 tsp

brown sugar

¼ cup

water (for the sauce)

Nutritional Values

per serving
Energy (kJ)3594 kJ
Fat28.8 g
of which saturates11.8 g
Carbohydrate83 g
of which sugars13.8 g
Protein62.2 g
Sodium1756 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Non-Stick Pan
•Lid
•Medium Pan

Cooking Steps

Cook the rice
1

Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger (unpeeled). De-stem and very thinly slice the makrut lime leaves. Heat a medium saucepan over a medium-heat with a drizzle of olive oil and the butter. Add the ginger and cook until fragrant, 1 minute. Add the water (for the rice) and lime leaves to the saucepan 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!

Cook the pork
2

While the rice is cooking, combine the Thai seven spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the premium pork fillet and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast for 15-17 minutes for medium, or until cooked to your liking. TIP: Pork can be served slightly blushing pink in the centre.

Get prepped
3

When the pork is in the oven, finely chop the garlic (or use a garlic press). Slice the lemon into wedges. In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lemon juice. Trim the broccolini. Thinly slice the capsicum into strips. Pick and thinly slice the mint leaves. Thinly slice the long red chilli (if using).

Make the glaze
4

Return the frying pan to a medium heat. Pour in the oyster sauce mixture and cook until gently bubbling and thickened slightly, 2-3 minutes. Transfer back to the bowl and set aside. When the pork is out of the oven, spoon over the glaze and roll the pork to coat. Cover loosely with foil and set aside to rest.

Cook the veggies
5

Wipe out the frying pan and return to a mediumhigh heat. Add the broccolini and baby corn to the pan with a dash of water. Cook, tossing, until softened, 5-6 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.

Serve up
6

Thickly slice the pork. Divide the ginger-makrut lime rice between plates. Top with the garlic veggies and glazed Thai pork. Spoon over the glaze and garnish with mint and chilli. Serve with lime wedges.

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