Quick Double Southern Pulled Pork & Rice Bowl
with Slaw & Herby Mayo
In this easy 4-stepper, you'll create a delicious meal for the adults in the house, with the umami kick of sweet and savoury glaze coating the pulled pork and veggies to perfection and then plate up a mini-me version (without some of the richness), for your mini-me.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1 sprig
spring onion
1 tin
sweetcorn
1 sachet
Tex-Mex spice blend
2 packet
pulled pork
1 packet
slaw mix
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice capsicum and spring onion. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and capsicum (capsicum can have a strong flavour – add less if desired), until tender, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Stir in pulled pork, the butter and a splash of water, simmering, until slightly thickened, 1-2 minutes. Season to taste. • While pork is cooking, in a large bowl, combine slaw mix, a drizzle of white wine vinegar and olive oil. Season. • Plate up the kid's pulled pork portion in a serving bowl with some rice and slaw. Drizzle over some dill & parsley mayo. Sprinkle over some spring onion.
• Stir sweet and savoury glaze through the adults' pulled pork portion until well combined. • Divide remaining rice between bowls. Top with remaining Southern pulled pork and slaw. • Drizzle over remaining dill & parsley mayonnaise. Garnish with remaining spring onion. Enjoy!
ADAPT FOR KIDS: Keep some pork mild! Before adding the sweet and savoury glaze, plate up the kid's pulled pork portion in a serving bowl, with some rice and slaw. Drizzle over some dill & parsley mayonnaise and sprinkle with some spring onion!