Vietnamese-Style Pork Steaks & Rice
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Vietnamese-Style Pork Steaks & Rice

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!

Tags:
Over 30g protein
Allergens:
Gluten/Gluten
•Soy
•Gluten
•Sesame
•Wheat
•Egg

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Wheat, Gluten, Soy. )

1

Carrot

2 clove

garlic

1 sprig

spring onion

1 packet

ginger paste

1 packet

sweet chilli sauce

1 packet

pork loin steaks

½ sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1 packet

deluxe salad mix

1 packet

sriracha

(May be present: Soy. )

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;)

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Nutritional Values

Energy (kJ)3103 kJ
Calories742 kcal
Fat26.4 g
of which saturates8.3 g
Carbohydrate79.9 g
of which sugars14.9 g
Dietary Fibre22.7 g
Protein43.4 g
Sodium1385 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork steaks 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!