HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGlazed Thai Pork Fillet
Glazed Thai Pork Fillet

Glazed Thai Pork Fillet

with Garlic Vegetables & Ginger-Makrut Lime Rice

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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.


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

1 knob


2 leaves

makrut lime leaves

1 packet

jasmine rice

1 sachet

Thai seven spice blend


1 packet

premium pork fillet

1 clove




1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 bunch

baby broccoli

1 packet

baby corn

1 bunch



long red chilli

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

1 tsp

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3472 kJ
Fat28.4 g
of which saturates11.8 g
Carbohydrate80.4 g
of which sugars11.9 g
Dietary Fibre0 g
Protein59.3 g
Cholesterol0 mg
Sodium1741 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger (unpeeled). De-stem the makrut lime leaves and very thinly slice. 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.


While the rice is cooking, combine the Thai seven spice blend and a drizzle of olive oil in a large bowl. Add the premium pork fillet, season with salt and pepper, then 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 blushing pink in the centre.


When the pork is in the oven, finely chop the garlic. Slice the lime into wedges. In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice. Trim the baby broccoli.


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.


Wipe out the frying pan and return to a medium- high heat. Add the baby broccoli to the pan with a dash of water. Cook, tossing, until just softened, 4 minutes. Add the baby corn and cook until tender, 1-2 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.


Pick the mint leaves and thinly slice. Thinly slice the long red chilli (if using). Slice the glazed Thai pork. Divide the ginger-makrut lime rice between plates. Top with the garlic veggies and pork. Spoon over the glaze and garnish with mint and chilli. Serve with the lime wedges.