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Premium Teriyaki Pork Fillet & Peanut Rice
Premium Teriyaki Pork Fillet & Peanut Rice

Premium Teriyaki Pork Fillet & Peanut Rice

with Ponzu Green Beans & Baby Broccoli

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!

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Allergens:
Peanuts
•Gluten
•Sesame
•Soy
•Wheat
•Sulphites

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

1 packet

Premium Pork Fillet

1 packet

teriyaki sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

1 bunch

baby broccoli

1 bag

green beans

1 clove

garlic

1 packet

ponzu

(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)

1 packet

crispy shallots

½

Long Chilli

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

rice wine vinegar

Nutritional Values

Energy (kJ)3438 kJ
Fat22.5 g
of which saturates7.3 g
Carbohydrate97.6 g
of which sugars24.3 g
Protein59.5 g
Sodium1922 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan
•Baking Tray
•Baking Paper

Cooking Steps

1
1

• 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!

2
2

• Thinly slice cucumber into rounds. • Thinly slice long chilli (if using). • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber and chilli. Add just enough water to cover cucumber, then set aside until serving.

TIP: Slicing the cucumber very thinly helps it pickle faster!

3
3

• 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 until serving. • While the pork is roasting, return frying pan to medium heat. Add teriyaki sauce and cook until bubbling, 30 seconds. Transfer to a small bowl.

4
4

• Trim baby broccoli and cut into thirds. • Trim green beans. • Finely chop garlic.

5
5

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add garlic and ponzu sauce. Cook until fragrant, 30 seconds. Season to taste. Remove from heat.

6
6

• Drain pickled cucumber. • Slice premium pork fillet, then spoon over teriyaki sauce. • Sprinkle crispy shallots over the ponzu green beans and baby broccoli. • Bring everything to the table to serve. Enjoy!

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