Sesame Pork Schnitzel & Garlic Rice
with Japanese Aioli & Sweet Chilli Broccoli
We may be slightly off-key when it comes to karaoke, but our rendition of Japanese tonkatsu – crumbed and fried pork – hits all the right notes. This star performer features a tasty pork schnitzel coated with panko and sesame seeds, accompanied by a beautiful rainbow of veggies and tangy Japanese aioli.
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 head
broccoli
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
mixed sesame seeds
(Contains Sesame; )
1 packet
pork schnitzels
1 packet
sweet chilli sauce
2 clove
garlic
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2.5 tbs
plain flour
(Contains Gluten; )
1
eggs
(Contains Egg; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
¼ tsp
salt (for the rice)
1 tsp
salt (for the crumb)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, cut the broccoli into small florets and roughly chop the stalk. In a medium bowl, combine the garlic aioli and Japanese dressing. Set aside.
In a shallow bowl, combine the plain flour and salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and mixed sesame seeds. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the seasoned flour, followed by the egg and finally into the panko-sesame mixture. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if needed.
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the broccoli with a splash of water, stirring, until tender, 5-6 minutes. Add the sweet chilli sauce and soy sauce and cook, stirring until combined, 2 minutes.
Slice the sesame pork schnitzels. Divide the garlic rice between bowls. Top with the pork and sweet chilli broccoli. Serve with the Japanese aioli.