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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.


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


Serving amount

1 packet

ginger paste

2 leaves

makrut lime leaves

1 packet

jasmine rice

1 packet

premium pork fillet

1 clove




1 packet

oyster sauce

(Contains Gluten, Molluscs;)

1 bunch

baby broccoli

1 packet

baby corn

1 bag



long red chilli (optional)

1 sachet

Thai stir-fry spice

Not included in your delivery

olive oil

20 g


1 tsp

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)


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


Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper



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!


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.


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.


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.


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.


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.