Miso Pork & Sesame Rice
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Miso Pork & Sesame Rice

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.

Allergens:
Sesame
Gluten
Soy

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; )

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)

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2800 kcal
Fat16.6 g
of which saturates3.7 g
Carbohydrate79.1 g
of which sugars13.7 g
Dietary Fibre0 g
Protein46.9 g
Cholesterol0 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Plate
Small Bowl
Large Bowl

Instructions

Cook rice
1

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!

Prep
2

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.

Glaze
3

In a small bowl, combine the miso paste (see ingredients list), garlic, soy sauce, rice wine vinegar, brown sugar and water (for the sauce).

Cook
4

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.

Salad
5

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.

Serve
6

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.