Pepper Crumbed Pork & Rice

Name: Pepper Crumbed Pork & Rice with Charred Corn & Carrot Salad
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 280 g Pork Schnitzel; 1 Garlic; 1 tin Sweetcorn; 1 packet Japanese Dressing; 1 packet Jasmine Rice; 1 Carrot; 1 Cucumber; 1 drizzle olive oil; 2 tbs flour; 1 piece egg; 1 drizzle vinegar (white wine or rice wine); 1 cup water; 1 tsp pepper

with Charred Corn & Carrot Salad

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Let's hear it for brown rice - tonight's grain star, that creates the perfect bed for juicy crumbed pork. we've done things a little differently, by adding some black peppercorns to the pork for some extra kick, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish!

This recipe is under 650kcal per serving.

Tags:

Dietitian approved

Allergens:

Gluten

•Wheat

•Sesame

•Soy

•Eggs

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

280 g

Pork Schnitzel

Garlic

1 tin

Sweetcorn

1 packet

Japanese Dressing

1 packet

Jasmine Rice

Carrot

Cucumber

Not included in your delivery

1 drizzle

olive oil

2 tbs

flour

1 piece

egg

1 drizzle

vinegar (white wine or rice wine)

1 cup

water

1 tsp

pepper

Nutritional Values

Calories747 kcal

Energy (kJ)3130 kJ

Fat16.7 g

of which saturates2.7 g

Carbohydrate106 g

of which sugars10.9 g

Dietary Fibre22.2 g

Protein38.6 g

Sodium746 mg

The average adult daily energy intake is 8700 kJ

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. • Grate carrot. • Slice cucumber into half-moons.

• 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 the pepper. • 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 carrot, cucumber, 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 pepper crumbed pork to serve. Enjoy!