HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Sticky Spiced Pork
Quick Sticky Spiced Pork

Quick Sticky Spiced Pork

with Smokey Corn Slaw & Rice

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When you sear juicy pork strips with a sticky meat glaze, a touch of brown sugar and our trusty All-American spice blend, you can't go wrong. Make this meal even better by whipping up a crisp and colourful slaw, complete with a stellar smokey aioli.

Tags:QuickNot Suitable for CoeliacsNaturally Gluten-Free

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 Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 tin


1 packet

smokey aioli

(ContainsEggMay be present Milk)

1 bag

slaw mix

1 packet

pork strips

1 packet

sticky meat glaze

(May be present Milk, Egg, Tree Nuts)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

Not included in your delivery


olive oil

20 g



1 drizzle

white wine vinegar

1 tsp

brown sugar

(May be present Milk, Tree Nuts, Gluten, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Fat39.1 g
of which saturates10.3 g
Carbohydrate83.5 g
of which sugars18.7 g
Protein37.6 g
Sodium1822 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and cook, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to saucepan. Add the butter and chicken-style stock powder. Stir to combine, until the butter has melted.


• While rice is cooking, roughly chop baby spinach leaves. Drain sweetcorn. • In a medium bowl, combine smokey aioli and a drizzle of white wine vinegar and olive oil. Top with slaw mix, corn and spinach. Set aside.

TIP: Toss the slaw just before serving to keep it crisp!


• When rice has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Cook pork strips, in batches, until golden,2-3 minutes. Transfer to a bowl. • Reduce heat to medium. Return all pork to frying pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add sticky meat glaze, brown sugar and splash of water. Toss to coat and cook until slightly reduced, 1 minute.

TIP: Cooking the pork in batches over a high heat helps it stay tender.


• Toss the slaw, then season to taste. • Divide rice and smokey corn slaw between bowls. • Top with sticky spiced pork to serve.