Double Vietnamese-Style Pork Steaks & Rice
with Fried Egg, Sriracha & Pickled Rainbow Slaw
Enjoy the colour and texture of this vibrant dish thanks to a mouth-watering combo of tender pork, fluffy rice, delicate veggies and a fried egg. Don’t forget a drizzle of sriracha for some added kick!
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.
Ingredients
1 packet
Jasmine Rice
1
Carrot
2 clove
garlic
1 sprig
spring onion
1 packet
ginger paste
1 packet
sweet chilli sauce
2 packet
pork loin steaks
½ sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
deluxe salad mix
1 packet
sriracha
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, using a vegetable peeler, peel carrot into ribbons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • Meanwhile, finely chop garlic. • Thinly slice spring onion. • In a small bowl, combine ginger paste, garlic, sweet chilli sauce and the low sodium soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork steaks, in batches, until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes.
• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine deluxe salad mix, pickled carrot ribbons, the reserved pickling liquid and a drizzle of olive oil. • Season to taste.
• Divide rice, Vietnamese-style pork (slice if preferred) and pickled rainbow slaw between plates. Spoon any remaining glaze from pan over pork. • Top with fried egg and spring onion. Drizzle over sriracha to serve. Enjoy!
