Miso Pork & Sesame Rice
with Japanese Salad
Whip up a modern Japanese 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.
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 bunch
spring onion
1 unit
cucumber
1 unit
tomato
1 unit
fresh chilli
1 bunch
coriander
1 unit
carrot
1 packet
pork loin steak
1 sachet
mixed sesame seeds
(Contains Sesame; )
½ tub
miso paste
(Contains Gluten, Soy; )
⅓ bag
salad leaves
1 packet
Crispy Shallots
1 tub
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
2 tsp
soy sauce
(Contains Gluten, Soy; )
2 tsp
rice wine vinegar
2 tsp
brown sugar
4 tsp
water (for the sauce)
Nutrition Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. 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 spring onion. Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the long red chilli (if using). Roughly chop the coriander. Grate the carrot (unpeeled). Slice the pork loin steaks into 1cm strips. Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.
In a small bowl, combine the miso paste (see ingredients list), garlic, soy sauce, rice wine vinegar, brown sugar and water (for the sauce).
In the large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and cook, tossing occasionally, until just cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining pork. Return the pan to a medium heat, add the miso sauce and cook, stirring, until bubbling and thickened, 4-5 minutes. Return the cooked pork to the pan and turn to coat in the sauce.
Add the spring onion and mixed sesame seeds to the jasmine rice and stir to combine. In a large bowl, combine the mixed salad leaves (see ingredients list), carrot, cucumber, tomato, crispy shallots and Japanese dressing. Toss to coat and season to taste with salt and pepper.
Divide the sesame rice between plates, top with the miso pork and spoon over any sauce from the pan. Garnish with the coriander and chilli (if using). Serve with the Japanese salad.