Miso-Glazed Pork
with Sesame Fries & Garlic Aioli
Whip up a modern fusion meal that hits the spot! It stars miso paste, the Japanese staple ingredient made from fermented soy beans that is salty and full of flavoursome umami. We've mixed up the miso into a sweet and savoury sauce for tender pork, with some inventive sides for a classic meal that will surprise and delight.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
pork loin steaks
1
cucumber
1 bag
slaw mix
1 packet
Crispy Shallots
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tsp
water
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, combine miso paste (see ingredients), the brown sugar, water and the rice wine vinegar in a large bowl. Add pork loin steaks and turn to coat. Set aside. • Thinly slice cucumber into half-moons. • In a second large bowl, combine a drizzle of olive oil and rice wine vinegar with a good pinch of salt. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • In the last minute of cook time, add any remaining miso mixture, turning pork to coat. Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: The miso mixture will char slightly in the pan, this adds to the flavour!
• While pork is resting, add cucumber, slaw mix and garlic aioli to vinegar dressing. Toss to combine and season to taste. • Slice miso-glazed pork. • Divide sesame fries, slaw and pork between plates. Spoon any resting juices over pork. • Sprinkle over crispy shallots. Enjoy!