Sichuan-Glazed Pork Rissoles
with Sesame Fries & Asian Slaw
Tonight's pork rissoles boast the bold flavours of Sichuan cuisine. Teamed with fragrant sesame fries and a crisp and colourful pear-adorned slaw, start salivating for a dinner that's definitely an escape from the ordinary!
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
potato
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg;)
1
pear
1 packet
celery
½ packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
¼ tsp
salt
3 tsp
soy sauce
(Contains Gluten, Soy;)
1.5 tbs
water
1 tsp
rice wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt. Sprinkle with the mixed sesame seeds. • Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While the fries are baking, slice pear into matchsticks. • Thinly slice celery. • In a large bowl, combine Japanese dressing (see ingredients) and the rice wine vinegar.
• In a medium bowl, combine pork mince, fine breadcrumbs, egg and the salt. • Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. • Cook pork rissoles, turning occasionally, until browned and cooked through, 6-8 minutes. Remove the pan from the heat. • Add Sichuan garlic paste, the soy sauce and the water, turning rissoles to coat.
• To the bowl with the dressing, add slaw mix, celery and pear. • Toss to coat. Season with salt and pepper to taste.
• Divide Sichuan-glazed pork rissoles, sesame fries and Asian slaw between plates. • Drizzle any remaining glaze from the pan over the rissoles. • Serve with mayonnaise. Enjoy!