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Glazed Thai Pork Fillet
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Glazed Thai Pork Fillet

Glazed Thai Pork Fillet

with Garlic Veggies & Ginger-Makrut Lime Rice

Serve up a fancy dinner with a difference! Roast 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.

Tags:
Spicy
Allergens:
Gluten
Molluscs
Soy

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
DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

2 leaves

makrut lime leaves

1 packet

jasmine rice

1 packet

premium pork fillet

1 clove

garlic

1

lime

1 packet

oyster sauce

(Contains Gluten, Molluscs;)

1 bunch

baby broccoli

1 packet

baby corn

1 bag

mint

1

long red chilli (optional)

1 sachet

Thai stir-fry spice

Not included in your delivery

olive oil

20 g

butter

1 tsp

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

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Nutritional Values

Energy (kJ)3710 kJ
Fat29.1 g
of which saturates11.4 g
Carbohydrate89.5 g
of which sugars11.9 g
Protein62.1 g
Sodium1806 mg
The average adult daily energy intake is 8700 kJ

Utensils

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

Instructions

1
1

Preheat oven to 220°C/200°C fan-forced. Remove centre veins from makrut lime leaves, then very finely chop. In a medium saucepan, heat a drizzle of olive oil and the butter over medium heat. Cook ginger paste until fragrant, 1 minute. Add the water (for the rice) and makrut lime leaves. Bring to the boil, then add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

2
2

While rice is cooking, combine Thai stir-fry spice and a drizzle of olive oil in a large bowl. Season with salt and pepper, then add premium pork fillet, tossing to coat. In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray. Roast for 15-17 minutes for medium, or until cooked to your liking.

TIP: Pork can be served blushing pink in the centre.

3
3

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

4
4

Return frying pan to medium heat. Pour in the oyster sauce mixture and cook, stirring, until gently bubbling and slightly thickened, 2-3 minutes. Transfer glaze back to the small bowl. When pork has finished roasting, top with the glaze, turning to coat. Cover loosely with foil and set aside to rest.

5
5

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

6
6

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