HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPopcorn Style Pork
Popcorn-Style Pork

Popcorn-Style Pork

with Herby Sweet Potato Wedges and Veggies

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You may have heard of popcorn chicken, but you ain’t never heard of (or tasted) anything quite like popcorn pork. Infused with a sweet mustard spice blend, it’s a little bit punchy and very, very moreish. We’ll forgive you if you want to use your hands for this one!


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 Time40 minutes
Cooking difficultyMedium

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

800 g

sweet potato

1 bunch


1 packet

pork loin

1 head


2 unit


1 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

2 packet

panko breadcrumbs


Not included in your delivery

2 tbs

plain flour


2 unit



olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2770 kJ
Fat29.7 g
of which saturates4.8 g
Carbohydrate46.1 g
of which sugars5.5 g
Dietary Fibre0 g
Protein48.7 g
Cholesterol0 mg
Sodium305 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of water to the boil. Slice the sweet potato (unpeeled) into 1 cm thick wedges. Pick the thyme leaves. Dice the pork loin into 1 cm cubes. Cut the broccoli into 2 cm florets. Peel and finely slice the carrot (unpeeled) into 1 cm rounds.


Place the sweet potato wedges on the oven tray lined with baking paper. Sprinkle over the thyme, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, arrange in a single layer and place in the oven to bake for 25-30 minutes, or until golden.


While the sweet potato is cooking, combine the sweet mustard spice blend, plain flour and a pinch of salt and pepper in a medium bowl. In a second medium bowl, whisk the egg with a fork. In a third medium bowl, add the panko breadcrumbs. Dip handfuls the pork cubes into the mustard-flour mix, followed by the whisked egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry! TIP: Coating the pork in handfuls save time!


Heat a good drizzle of olive oil in a medium frying pan over a high heat. Add 1/2 the crumbed pork cubes and cook for 4-5 minutes, or until golden and cooked through. Remove from the pan and set aside on a paper towel lined plate to soak up excess oil. Repeat with the remaining pork cubes.


While the pork is frying, add the broccoli and carrot to the medium saucepan of boiling water. Cook for 3-4 minutes, or until tender. Drain, return to the saucepan and cover to keep warm.


Divide the popcorn pork, baked sweet potatoes and the veggies between plates.