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Southeast Asian Pork Rice Bowl

Southeast Asian Pork Rice Bowl

with Sesame Dressing & Pickled Onion

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Whip up a tasty bowl of Asian-spiced pork strips tossed with colourful veggies and an easy sesame sauce packed with umami flavours. With added crunch from the pickled onion and crushed peanuts, what's not to love?

Tags:Not Suitable for CoeliacsQuickNaturally Gluten-Free
Allergens:EggGlutenSesameSoyPeanuts

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 cube

vegetable stock

1 packet

basmati rice

½

red onion

1 bag

green beans

1 bunch

Asian greens

½

long red chilli (optional)

1 packet

pork strips

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

1 packet

sesame dressing

(ContainsEgg, Gluten, Sesame, SoyMay be present Milk)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

1.5 cup

water

3.5 tbs

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3159 kJ
Fat31.4 g
of which saturates5.1 g
Carbohydrate73.1 g
of which sugars11 g
Protein40.5 g
Sodium1835 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.

3

While the onion is pickling, trim and halve the green beans. Roughly chop the Asian greens.

4

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. In a medium bowl, combine the pork strips and Southeast Asian spice blend. Toss to coat. Cook the pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 4-5 minutes. Add the Asian greens until wilted, 1-2 minutes. Season with salt and pepper.

6

Thinly slice the long red chilli (if using). Drain the pickled onion. Divide the rice between bowls and top with the Southeast Asian pork and cooked veggies. Drizzle over the sesame dressing and garnish with the pickled onion, chilli and roasted peanuts.