Peppercorn Crumbed Pork & Brown Rice
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Peppercorn Crumbed Pork & Brown Rice

Peppercorn Crumbed Pork & Brown Rice

with Charred Corn & Carrot Salad

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:
Under 650kcal
Over 30g protein
Dietitian approved
Allergens:
Gluten
Egg
Wheat
Sesame
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1 clove

garlic

1 tin

sweetcorn

1

carrot

1 sachet

black peppercorns

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

pork schnitzels

1 bag

mixed salad leaves

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

1 drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2693 kJ
Fat13.9 g
of which saturates2.5 g
Carbohydrate81.2 g
of which sugars9.1 g
Dietary Fibre12.2 g
Protein44.2 g
Sodium851 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Half-fill a medium saucepan with water. Add brown rice (see ingredients) and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside in a bowl. • Meanwhile, finely chop garlic. • Drain sweetcorn. • Grate carrot. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.

2
2

• 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.

3
3

• 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.

4
4

• Meanwhile, in a medium bowl, combine carrot, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.

5
5

• 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.

6
6

• Slice pork. • Divide charred corn-brown rice and carrot salad between plates. • Top rice with peppercorn crumbed pork to serve. Enjoy!