Peppercorn Crumbed Pork & Corn-Studded Rice
with Cucumber Salad
We've done things a little differently tonight by stirring charred corn through some fluffy rice, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish! Don't forget the pepper crumbed pork. It truly makes this dish sing!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 tin
Sweetcorn
1
Garlic
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Mixed Salad Leaves
280 g
Pork Schnitzel
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
1 drizzle
vinegar (white wine or rice wine)
1 cup
water
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. • Meanwhile, finely chop garlic. • Drain sweetcorn. • Halve snacking tomatoes. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.
• When the rice has 15 minutes remaining, in a shallow bowl, combine the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and crushed peppercorns. • Separate pork schnitzels to get two per person. • Dip pork into flour mixture, followed by the egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Fry pork schnitzel, in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, in a medium bowl, combine tomatoes, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.
• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Return rice to the saucepan and stir to combine. Remove from heat. • Stir in Japanese dressing. Season to taste.
• Slice pork. • Divide charred corn rice and carrot salad between plates. • Top rice with peppercorn crumbed pork to serve. Enjoy!
