Quick Soy-Glazed Pork Rissole Bowl
with Ponzu Slaw, Cucumber & Peanuts
This winning weeknight dinner is super quick to make, low-carb and loaded with wholesome ingredients. The secret to its deliciousness is our new ponzu sauce, a Japanese-inspired citrus sauce that adds some zing to our crisp slaw.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
cucumber
1
carrot
3 clove
garlic
2 bunch
spring onions
1 packet
pork mince
1 sachet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
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 sachet
Southeast Asian Spice Blend
1 packet
Lemongrass & Makrut Lime Stir-Fry Paste
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
1
eggs
(Contains Egg;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Thinly slice the cucumber into rounds. Grate the carrot. Finely chop the garlic. Thinly slice the spring onion.
In a small bowl, combine the soy sauce, brown sugar and a dash of water. Set aside.
In a large bowl combine the pork mince, Southeast Asian spice blend, garlic, lemongrass & makrut lime stir-fry paste, spring onion, fine breadcrumbs, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from the heat and add the soy glaze, tossing to coat the rissoles.
Meanwhile, in a medium bowl, combine the shredded cabbage mix, carrot, ponzu sauce and garlic aioli.
Divide the ponzu slaw between bowls and top with the soy-glazed rissoles. Pour over any remaining pan juices. Serve with the fresh cucumber. Garnish with the crushed peanuts.