Oyster Sauce Pork Fillet & Peanut Rice
with Ponzu Glazed Peas & Baby Broccoli
- Peanuts
- Gluten
- Molluscs
- Wheat
- Soy
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Eggs
- Cashew
Want to whip up a Japanese-inspired feast without spending all day toiling away in the kitchen? You’re in luck! The main event is a tender pork fillet that’s finished with a ready-to-go teriyaki sauce. On the side, there’s peanut-laced rice, citrusy ponzu greens, plus quick pickled cucumber for crunch and tang. And you’re about to prep all of that in under 40 minutes!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
cucumber
½
Long Chilli (Optional)
1 packet
Premium Pork Fillet
1 bunch
baby broccoli
1 bag
Pea Pods
1 clove
garlic
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tbs
brown sugar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium saucepan, add the water and bring to the boil. • Add jasmine rice and chicken-style stock powder. 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 water is absorbed, 10-15 minutes. • Stir through crushed peanuts.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice cucumber into rounds. • Thinly slice long chilli (if using). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber and chilli (if using). Add just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper. • When oil is hot, sear pork until browned, 1 minute each side. • Transfer seared pork to a lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest. • While pork is roasting, return frying pan to medium heat. Add oyster sauce and cook until bubbling, 30 seconds. Transfer to a small bowl.
TIP: Pork can be served slightly blushing pink in the centre.
• Trim baby broccoli and cut into thirds. • Trim pea pods. • Finely chop garlic. • To the bowl with the oyster sauce, add the brown sugar and stir to combine.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing until tender, 5-6 minutes. • Add pea pods and cook, tossing, until bright green and just tender, 1-2 minutes. • Add garlic and ponzu sauce. Cook until fragrant, 30 seconds. Season to taste. Remove from heat.
• Drain pickled cucumber. • Slice premium pork fillet, then spoon over oyster sauce. • Sprinkle crispy shallots over the ponzu glazed peas and baby broccoli. • Bring everything to the table to serve. Enjoy!
