Sesame Crumbed Pork & Garlic Veggies
with Ginger Rice & Japanese Mayo
Steamed rice gets a special touch when it’s infused with ginger. It’s the perfect base for crumbed pork and Japanese style mayo. Taste a home-cooked Japanese feast!
Always refer to the product label for the most accurate ingredient and allergen information.
1 knob
ginger
1 packet
basmati rice
2 clove
garlic
1 unit
carrot
1 unit
red capsicum
1 bunch
Asian greens
1 bunch
spring onions
1 unit
long red chilli
1 tub
garlic aioli
(ContainsEgg)1 tub
Japanese dressing
(ContainsSesame, Soy)1 packet
pork schnitzels
1 packet
panko breadcrumbs
(ContainsGluten)1 sachet
black sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)Not included in your delivery
olive oil
10 g
butter
(ContainsMilk)1.5 cup
water
¼ tsp
salt (for the rice)
2 tbs
plain flour
(ContainsGluten)½ tsp
salt (for the pork)
1 unit
egg
(ContainsEgg)1 tbs
soy sauce
(ContainsSoy, Gluten)
Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and cook for 1-2 minutes, or until fragrant. Add the water and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Chop the red capsicum into small pieces. Roughly chop the Asian greens. Thinly slice the spring onion. Thinly slice the long red chilli (if using). In a small bowl, combine the garlic aioli and Japanese dressing.
Pull the pork schnitzels apart (there will be about 2 per person). In a shallow bowl, combine the plain flour, the salt (for the pork) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and black sesame seeds. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and red capsicum and cook, stirring, for 3-4 minutes or until tender. Add the Asian greens and cook for 1 minute, or until just wilted. Add the garlic and soy sauce and cook, stirring, for 1 minute or until fragrant and reduced.
Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Add the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel.
Thinly slice the pork schnitzel. Divide the ginger rice between bowls. Add the garlic veggies and top with the sesame crumbed pork. Garnish with spring onion and long red chilli (if using). Serve the Japanese mayo on the side.