Sticky American-Style Pork
with Rice & Creamy Corn Slaw
When you coat juicy pork strips with our trusty All-American spice blend and sweet BBQ sauce, you can't go wrong. Make this meal even better by whipping up a crisp and colourful slaw, complete with a stellar garlic aioli.
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 sachet
chicken-style stock powder
1
tomato
1 tin
sweetcorn
1 packet
garlic aioli
(Contains Egg;)
1 bag
slaw mix
1 packet
pork strips
1 sachet
All-American spice blend
1 packet
BBQ sauce
Not included in your delivery
1
olive oil
20 g
butter
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with the boiled water, over high heat. Add basmati rice and cook, uncovered, until tender, 12 minutes. • Drain rice and return to pan. Add the butter and chicken-style stock powder. Stir until butter is melted and combined.
• While rice is cooking, roughly chop tomato. • Drain sweetcorn. • In a medium bowl, combine garlic aioli and a drizzle of the white wine vinegar and olive oil. Add slaw mix, corn and tomato. Set aside.
TIP: Toss the slaw just before serving to keep it crisp! Little cooks: Take the lead by combining the ingredients for the slaw!
• When rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork strips, in batches, until golden, 2-3 minutes. • Reduce heat to medium. Return all the pork to the pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add BBQ sauce and a splash of water. Toss to coat and cook until slightly reduced, 1 minute.
TIP: Cooking the pork in batches over high heat helps it stay tender.
• Toss the slaw. Season to taste. • Divide rice and creamy corn slaw between bowls. Top with sticky American-style pork to serve. Enjoy!
Little cooks: Take the lead by tossing the slaw!