Asian-Glazed Pork Meatballs
with Rice, Pear Slaw & Peanuts
Is there really anything better than slapping some perfectly-doused, Asian-glazed meatballs onto a bed of fluffy jasmine rice, We certainly don't think there is, but we will let you be the judge of that!
The quantities provided above are averages only.
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
3 clove
garlic
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
slaw mix
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
pear
Not included in your delivery
1
olive oil
1.25 cup
water (for the rice)
¼ tsp
salt
1
egg
(Contains Egg;)
1 tbs
brown sugar (or honey)
1 tbs
water (for the sauce)
½ tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) 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, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop garlic. Thinly slice pear. • In a small bowl, combine oyster sauce, brown sugar, water (for the sauce) and 1/2 the vinegar. Set aside.
• In a medium bowl, combine ginger paste, garlic, pork mince, fine breadcrumbs, the salt and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add the oyster sauce mixture and cook, tossing, until the meatballs are well coated, 1-2 minutes.
TIP: Reduce the heat to medium if the meatballs are browning too quickly.
• While the meatballs are cooking, combine garlic aioli and remaining vinegar in a large bowl. • Add slaw mix and pear. Toss to coat and season to taste.
• Divide rice between bowls. Top with Asian-glazed pork meatballs, spooning over any remaining glaze. • Serve with pear slaw. Garnish with crushed peanuts to serve. Enjoy!