Sichuan-Glazed Pork Meatball Bun Cha Bowl
with Soy Asian Veggies & Pickled Onion
Taking inspiration from Vietnam's delectable 'Bun Cha', dive into a fan-favourite meatball version that has saucy Sichuan-garlic paste packing loads of flavours. Packed onto a bed of fragrant jasmine rice and with some tasty veggies, you'll be glad that you ordered this one!
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
1
capsicum
1
zucchini
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
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
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1
egg
(Contains Egg;)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add jasmine rice, the water and the salt, stir, and 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 has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice red onion (see ingredients). In a small bowl, combine red onion, vinegar and a good pinch of sugar and salt. • Add enough water to cover the onion completely and stir to coat. Set aside. • Thinly slice capsicum. Thinly slice zucchini into half-moons.
• In a large bowl, combine pork mince, Southeast Asian spice blend, fine breadcrumbs, egg and a pinch of pepper. • Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get around 5-6 meatballs per person.
• In a large frying pan, over medium-high heat add a drizzle of olive oil. Add the meatballs and cook, tossing occasionally, until browned and cooked through, 8-10 minutes. • Transfer the meatballs to a medium bowl, add Sichuan garlic paste and toss to coat. Cover with a plate to keep warm.
• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Add capsicum and zucchini. Cook, tossing, until just tender, 3-4 minutes. Add the soy sauce and stir through.
• Drain the pickled onion. • Divide the garlic rice between bowls. Top with soy veggies, pork meatballs, and pickled onion. • Serve with any remaining sauce in the pan. Top with crushed peanuts. Enjoy!